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Chewy Carob and Medjool Date Brownies with Matcha Cashew frosting

Snacks

Chewy Carob and Medjool Date Brownies with Matcha Cashew frosting

Chewy Carob and Medjool Date Brownies with Matcha Cashew frosting
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Each bite will have you reaching for one more slice. The lovely full-bodied flavor of the matcha and the creaminess of the cashew goes so well with the decadent and sweet date brownies. 
Prep Time: 15 minutes
Freezing Time: 4 hours
This is feeding: 10 people
Author: Kath & Jade @panaceas_pantry

Ingredients

Raw Brownie

  • 2 cup Activated Pecans
  • 1/4 cup Raw Cacao Powder
  • 1/2 cup Carob Powder
  • 2 cups Medjool Dates pitted, about 24 pieces
  • 1/4 cup Roasted Almond Butter
  • 1 pinch Salt

Frosting

  • 1/2 cup Raw Cashews soaked for 4 hours in water then drained
  • 1/4 cup Coconut Yogurt
  • 1 tsp Vanilla Extract
  • 2 tsp Matcha Powder
  • 1/4 cup Rice Malt Syrup
  • 1/4 cup Coconut Oil

Instructions

  • Add pecans, cacao powder, salt and digestive powder to a high-speed food processor. Pulse until small crumbs form.
  • Add dates and almond butter and pulse again until a large sticky ball forms, then add the dough to a lined cake tin (we used a 15cm square one). Press down to form an even brownie base, then place into the freezer to set for 2 hours before making the frosting. 
  • To make the frosting, melt the coconut oil in a saucepan. Set aside to cool for 5 minutes (to around body temperature).
  •  Once cooled, add to a high-speed blender with the remaining frosting ingredients. Blend on high until very smooth, then pour onto of the brownie base. Set again in the freezer for a minimum of 2 hours.
  • To serve, remove from freezer and cake tin. Cut into 10 slices.

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