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CHOCOLATE FUDGE BROWNIE & CRISP

PREPERATION: CHOCOLATE FUDGE BROWNIE & CRISP

Time; own time, you decide

Level: Easy

Serves: 10 / 12

Rich Tip: B-Aware

 

INGREDIENTS:

DOUGH MIX

  • 200g Walnuts, break down crumb
  • 100g Almond Flour
  • 2 tsp vanilla extract
  • 180g Mildewed Pitted dates, or Prunes
  • 50g Raisins
  • 50g golden currants
  • ½ cup Cacao Powder
  • pinch Salt, mineralised one, not that table salt
  • 1 – 2 tsp. of freshly ground cinnamon

 

METHOD

Place all ingredients in the food processor and pulse until the mixture reaches a cookie dough consistency. Take out the mixture, and press it into a parchment paper lined Pyrex or glass pan to form press it. Fridge it. When ready, remove it from the Pyrex and slice into bar chunks to make your energy bars.

You can serve them just like this or you can chill them in the fridge for anywhere from 30 minutes to 3-4 hours to harden them. Get ready for the frosting.

 

FROSTING

  • ½ cup Cacao Powder
  • ½ cup Agave, or Maple Syrup
  • 1 to 2 Tbsp. spoons Coconut oil melted
  • half cup of fresh coconut water
  • ¼ vanilla pod
  • 1 tsp salt
  • 2 avocado’s

 

METHOD

Blend all ingredients until smooth! Then add in avocados and blitz on pour over chilled cake and chill again, simple as that.

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Amazing Healthy Desserts 2016 – CHOCOLATE FUDGE BROWNIE & CRISP

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