Raw Tiramisu Brownie Slice

An equally as sinful yet notably more nutrient-dense take on the dessert favourite. Creamy vanilla-speckled cashew filling atop a coffee-less coffee and cacao brownie base, all with a light dusting of raw cacao powder. The perfect evening indulgence for the festive season!



INGREDIENTS
COFFEE BROWNIE BASE
1 cup of almond pulp
4 medjool dates, pitted
3 tablespoons of almond butter
2 tablespoons of pure maple syrup
2 tablespoons of raw cacao powder
1 tablespoon of Teccino 'French Roast' coffee substitute
Pinch of sea salt
VANILLA CREAM FILLING
1 1/2 cups of cashews, soaked for 6-8 hours or overnight
1/4 cup of pure maple syrup
1/4 cup of plant milk
3 tablespoons of raw cacao butter, melted
2 teaspoons of vanilla bean paste
Pinch of sea salt
TOPPING
1 tablespoon of raw cacao powder
85% dark chocolate (optional)

METHOD
In the bowl of a high-powered food processor place the almond pulp, pitted medjool dates, almond butter, pure maple syrup, raw cacao powder, Teccino, and sea salt. Pulse until it begins to come together, then blend continuously until it forms a soft, squishy mixture.
Line a brownie pan with parchment paper, using a little coconut oil to stick it down if necessary. Scoop the brownie base into the pan and spread evenly, forming one dense layer. Place in the refrigerator to firm up.

next full instruction : www.thecoconutgoddess.com

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