Perfect healthy brownies! So gooey and fudgey and delicious and amazing as a chocolatey treat for the kids that is still full of nutrients with no naughty ingredients…
½ cup pecans
¾ cup hazelnuts
2 cups dates, pitted and soaked in water for half an hour
1/3 cup cacao powder
2 tbsp maple syrup
½ tsp vanilla extract
1 tbsp finely ground coffee (I like Elite instant coffee) and some extra for sprinkling
Optional creamy top layer:
1 can coconut milk (full fat) – put this in the fridge for at least 4 hours before it is needed
3 tbsp coconut oil
1 tbsp maple syrup
2 tbsp cacao powder
Put the pecans and hazelnuts in the food processor and blend until they make a fine meal but just before the point that they start turning into a butter.
Spoon the mixture away from the blades. Drain the dates and squeeze a little of the excess liquid off them then add them to the blender with the nuts and blend until well combined.
At this point you can either add the rest of the ingredients to the blender or you can spoon the mixture into a large bowl and mix it all in with a large spoon if you find it easier – sometimes I prefer doing it in a bowl, just make sure you mix really well.
Line a square silicone baking tray with baking paper and grease with some coconut oil then spoon the mixture in and even out with a spoon. Put it in the freezer for an hour.
For the creamy top layer: open the can of coconut milk and spoon out the creamy layer at the top. The liquid part after that can be used for cooking. Put it in a saucepan and heat on a low heat then when it starts simmering add the coconut oil, maple syrup and cacao powder and mix well until melted in. Do not let it boil.
Once the bottom layer has frozen, add the top layer, wait until it has cooled then put it in the freezer for another 2 hours.
Remove from the freezer, cut into squares and sprinkle with some more coffee. Keep in an airtight container in the fridge for up to a week.
Love and health,