Raw chocolate festive brownies

Raw chocolate festive brownies

Base ingredients

1 cup roasted hazelnuts
1½ cups pitted Medjool dates (approx. 275g)
½ cup raw cacao powder
1½ teaspoons pure vanilla bean paste
¼ teaspoon Himalayan salt
1 teaspoon cinnamon
½ cup raw cacao nibs
Zest 1 orange
½ cup cranberries

Top ingredients

½ cup virgin coconut oil
½ cup raw cacao powder
¼ cup raw coconut nectar or other sweetener of choice
Pinch Himalayan salt
½ teaspoon pure vanilla bean paste

Line an 8-inch square tin with baking paper. In a food processor, process the hazelnuts so they resemble bread crumbs. Add the pitted dates, cacao powder, vanilla, salt, cinnamon and orange zest. Process until thoroughly combined. You will have something resembling sticky crumbly earth. Stir or pulse in the cacao nibs and cranberries until combined.

Evenly press the mixture into your prepared tin until smooth. Place into the freezer for at least 15 minutes.

For the chocolate topping, in a metal or heat resistant bowl, add the coconut oil, cacao powder, coconut nectar, salt and vanilla bean paste. Put the bowl on top of a saucepan filled with simmering water. The coconut oil should melt quickly. Using a whisk, mix all the ingredients until thoroughly combined and smooth. Take off the heat. Remove the brownie from the freezer and pour the chocolate on top.

Pop the tin back into the freezer.

After about 30 minutes remove from the freezer and from the tin. Using a sharp knife, slice the brownie into whatever size you wish. Store in the fridge or freezer for a really delicious and awesome treat. Perfect to have with coffee. Good enough to eat for breakfast!