Easy to make but very sticky and messy. Best served from the freezer and even then they are soft & sticky but oh so yummy.
Source: Don Hadfield
1. Pit the dates. Soak them in warm water to soften unless you are using Medjool dates which are naturally quite sticky.
2. Line a tray with baking paper. I used a 20 cm x 15 cm tray.
3. Process the pumpkin seeds and almonds into a coarse meal. Transfer them into a big mixing bowl.
4. Put soaked dates (without water) into the food processor with a good pinch of salt and about 2-3 tbsp of coffee (use just enough to get a smooth paste) and process until you get a smooth date paste. Note: If you don't like the flavour of coffee you can use water instead.
5. Measure out 1/2 cup plus 1/8 cup of date paste and set aside for the frosting.
6. Transfer the rest of the date paste into the mixing bowl with ground pumpkin seeds and nuts and combine into a 'dough'.
7. Add 1/2 cup of sifted cacao and work it into the 'dough'. Use your hands so you can judge the dryness of the paste. If you find it is too dry add more coffee or water but do it gradually so that you only add as little moisture as necessary.
8. Spread the brownie 'dough' in the lined tray, pressing it down well and into the corners. Make sure the base layer is even. Pop it into the freezer to set.
9. Clean the food processor. Put 150 ml of date paste back into the food processor with almond butter and 1/2 tsp of salt. Add 1 tbsp of water to make it more spreadable. You can also add 1 tbsp of coconut oil if you want the top to be a bit less tacky after it has set. Process until you get a smooth, spreadable salted caramel.
10. Take the base layer out of the freezer and spread salted caramel on top. Sprinkle with chopped almonds if you wish. Put into the freezer for 2 hours prior to cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 106 | ||
Calories from Fat: 39 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 192.4mg | 5 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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