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The Ginger Vegan Cookbook: Raw Chocolate Frosted Brownies

If you haven’t made these yet then you should definitely try. They are utterly delicious and actually quite high in nutrition too. If you don’t have coconut nectar then you can use maple syrup instead.

Cut them up into small squares as they are very rich and you will want them to last forever!!

Raw chocolate frosted brownies

  • 235g medjoul dates
  • 200g hazelnuts
  • 100g walnuts
  • 100g coconut butter
  • 50g ground almonds
  • 50g cacao powder
  • 2 tbsp coconut nectar

Put everything into a food processor and whizz until finely ground.
Line a 28x18 baking tray with baking paper and press the mixture evenly into the bottom.

For the frosting:

  • 150g maple syrup or coconut nectar
  • 120g coconut oil
  • 80g cashew butter
  • 50g cacao powder

Melt the coconut oil and then add to the other ingredients and stir vigorously until smooth.

Pour on top of the base and transfer to the fridge to set.

When set cut into squares or fingers.

Let me know if you try it!

Mairi Rivers

https://instagram.com/gingervegan

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