Makes 10-12 generous slices
- 1 cup walnuts
- 1 cup pecans
- 1.5 cups medjoul dates
- 1 tsp vanilla bean paste
- 1/2 cup raw cacao powder
- 1 cup cashews (soaked for 4 hours minimum and rinsed with clean water)
- 1/3 cup coconut cream
- 1/3 cup melted coconut butter
- 1/3 cup maple syrup
- Juice of 1 lemon
- 1 tbsp vanilla bean extract
- 2 tbsp peanut butter
- 1 cup dates (soaked for 2 hours minimum)
- 1/4 cup water
- 1 tbsp melted coconut oil
- 1 cup crunchy peanut butter
- Pinch of sea salt
- 1/4 cup cacao butter
- 2 tbsp coconut oil
- 4 tbsp maple syrup
- 1/3 cup raw cacao powder
- 4 tbsp coconut water
- In your food processor, blend the nuts until they are finely ground
- Add the dates and continue to process until a dough begins to form.
- Add the remaining ingredients and process until combined.
- Press the dough into a ceramic dish lined with parchment paper.
- Add the dates, water and salt to your food processor or blender and blend on high speed until completely smooth.
- Stir in the crunchy peanut butter and set aside.
- Blend all ingredients until creamy and smooth.
- Pour the filling over the brownie base and place inthe freezer to set until slightly firm (30 minutes)
- Remove from the freezer and add the peanut caramel on top
- Place slices back in the freezer for another 30 minutes.
- Melt the cacao butter and coconut oil over a double boiler.
- Add the maple syrup and cacao powder and stir together
- Remove from the heat
- Add a little coconut water to the mix (1-2 tbsp) and stir the mixture. Continue adding about a tablespoon of coconut water at one time and stirring the mixture. You want a thick but flowing consistency.
- Pour the chocolate over the peanut caramel and sprinkle a little sea salt on top.
- Place back in the freezer for a minimum of 2 hours or preferably overnight.
- Remove the cake from the dish by tapping it on the counter.
- Cut into slabs with a large knife.
- You can store these in the freezer and remove 20-30 minutes before serving.