MATCHA FROSTED BROWNIES
Makes 8-10 Cupcakes
You will need a piping bag and nozzle and 8-10 cupcake cases, silicone cupcake moulds work really well
2 cups walnuts
1 cup medjool dates (pitted)
⅓ cup cacao powder (add less if you don’t like it bitter)
¼ tsp Himalayan pink salt
¼ tsp vanilla powder or extract
1 tbsp cashew butter (or other nut/seed butter)
1 ½ cups chilled canned coconut milk (the hard part from the top of the can only)
½ cup cashew butter
4 tbsp maple syrup
1 tbsp matcha powder
1 tsp vanilla powder or extract
2 tbsp coconut oil (melted)
To make the brownies add the walnuts to your food processor and blitz until they form a fine crumb.
Add in the remaining ingredients and continue to process until the mixture comes together to form a brownie dough.
Separate the mixture out into the number of cupcake cases you wish to use. Press the mixture down firmly using your fingers or a spoon.
Place the brownies into the fridge whilst you prepare the frosting.
For the frosting, combine all the ingredients apart from the coconut oil in a high speed blender or nutri-bullet. Blitz until the mixture is smooth and creamy.
Add the coconut oil and blitz again until the mixture is completely combined and smooth.
Transfer the frosting to a metal bowl and place in the freezer for 5-10 minutes. Remove from the freezer and stir well with a fork to break up any lumps. The mixture will have thickened to a creamy consistency, if not place back in the freezer for another 5 minutes and repeat.
Transfer the matcha frosting to your piping bag and pipe the mixture on top of the brownies.
These cupcakes store well in the fridge in an airtight container.