Ingredients
- 150 grams raw almonds
- 90 grams cacao powder
- 2 tablespoons Coconut sugar
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon baking soda
- 2 tablespoons Cocao Nibs
- 4 portions medjool dates, pitted
- 3 portions large eggs
- 115 grams Coconut butter
- 1 tablespoon tahini
CHOCOLATE FROSTING
- 115 grams Coconut butter
- 100 grams Raw Honey
- 1 teaspoon organic vanilla extract
- 90 grams cacao powder
- 4 tablespoons coconut milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven to 160 degree's celsius.
Grease and line a 20 cm square tin and set aside.
Mill the almonds 5-10 sec/speed 7.
Add the cacao powder, sugar, salt, soda and dates to the milled almonds and mix 10 sec/speed 4, till all ingrediants combine nicely. Scrape down the sides.
Add the eggs, butter and tahini to the mix and mix 20 sec/speed 4, till combined. Scrape down the sides.
Add the cacao nibs and
reverse for 10 sec/speed 4.Spread in the prepared pan and bake in the oven for 20 minutes.
When baked leave it in the pan for 5 minutes then take out to fully cool.
Put all the ingredients in the bowl and mix 20 sec/speed 4 till combined together.
Spread on the cooled brownie's, Cut the brownie's in equal square's and top with the coconut.
Enjoy!
BROWNIE BASE
reverse for 10 sec/speed 4.CHOCOLATE FROSTING
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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