Raw Nut & Chocolate Brownie Slice
Prep & cook time: 15mins
A wholesome treat that’s also a delicious way to satisfy a chocolate craving. This recipe comes together really quickly and is a fun one to play around with.
150g Alison’s Pantry Select Dates
1 cup Alison’s Pantry Natural Almonds
1 cup Alison’s Pantry Pecans
12 Alison’s Pantry Brazil Nuts
1 cup Alison’s Pantry Shredded Coconut
¼ cup Alison’s Pantry Chia Seeds
¼ cup + 1 tablespoon good quality dark cocoa powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1 teaspoon vanilla essence
1 tablespoon honey
Place the dates in a bowl and cover with boiling water. Leave for 5 minutes before draining well.
Place all the nuts, shredded coconut, chia seeds, cocoa powder, cinnamon and salt into a food processor. Blitz until fine in texture. Add the dates, vanilla and honey. Process the mixture for a few minutes until very well blended. Scrape the sides occasionally as needed.
Press the mixture very firmly into a square baking dish that has been lined with baking paper. Use the back of a spoon to smooth out the top.
Place in the freezer to set. Brownie must be stored in the fridge or freezer. It will last 10 days in an airtight container in the fridge or can be stored in the freezer for up to 2 months.
Other ways to use this recipe
Add the zest of 1 orange for a delicious bright note.
Add a little mint essence for a chocolatey minty slice.
Roll teaspoonfuls of mixture into balls and then roll in shredded coconut or dust with cocoa powder. Store in the fridge or freezer.
Bake the slice for 20-25 minutes at 160 degrees celsius to create a healthy lunchbox treat.