Raw Choc Brownies
80g cacao powder
pinch sea salt
350g medjool dates
20g almond butter
¼ cacao nibs for topping
In the food processor, process the nuts until they turn into a flour texture. Be sure not to over process as this can make the walnuts too oily.
Add cacao powder and salt and process again to combine.
Add medjool dates and almond butter, process until the mixture starts to stick together.
Line a small pan or container with baking paper, and press the brownie mixture into the pan.
Sprinkle then press cacao nibs on top.
Cover, and freeze for a few hours to harden and set.
Store in the freezer, and server at room temperature.
YUM! x Valeria