All you need is one pot to make this melt-in-your-mouth, delicious chocolate brownie. Featuring buckwheat flour, medjool dates, cashew nut butter and other interesting ingredients, this is no ordinary brownie recipe - it's dairy-free, wholesome and full of goodness. For a bit of a twist on this recipe you can also bake the brownies in ramekins and serve with your favourite raspberry chia jam or coconut yogurt. By the way, if you love brownies, you will also love our Choc Cardamom Blind Dates product which you can order online and have delivered to you.
Preheat oven to 160°C. Line a 20x20cm square baking pan with baking paper. Set aside.
Place cacao butter and cacao powder in a saucepan over low heat to make the chocolate sauce. Stir occasionally until fully melted, be careful not to overheat. Remove from heat.
Add nut butter, maple syrup, almond milk to the chocolate sauce and whisk thoroughly.
Then incorporate dry ingredients, almond meal, buckwheat flour, coconut sugar, vanilla powder, baking soda and salt into the chocolate mix. Add walnuts if desired and mix until just combined.
Pour batter into baking pan and spread evenly. Bake for 45 minutes or until cooked when tested with a skewer.
Once cooked, leave in the baking pan to cool completely.
Process the softened dates, cacao powder, nut butter, almond milk, coconut oil and maple syrup in a food processor until combined.
Set the frosting in the fridge until firm enough to frost the cooled brownie base.
8 servings
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