Ingredients.
🔹1 tsp instant coffee
🔹1/2 tsp sea salt
🔹1/4 tsp vanilla paste
🔹1/2 cup almond butter
🔹1 cup almond meal
🔹1 cup roast almonds
🔹1/4 cup cacao
🔹1 cup Medjool dates
Ganache:
🔹1/2 medium-large sized avocado
🔹1 cup coconut cream
🔹1/4 cup maple syrup
🔹1/3 cup cacao
🔹1/2 tsp sea salt
🔹1/4 tsp vanilla paste
Method.
▶️For the brownie base; simply place all ingredients into a food processor and process until combined and mixture sticks together with your hands. If its still a little dry add a little more almond butter or a touch of maple syrup.
▶️Line a small square baking dish with parchment paper, and spread the brownie in an ever layer, flattening out with the back of a spoon.
▶️For the ganache, place all ingredients into a food processor or blender and blend on high until smooth.
▶️Spread an even layer on top of the broniw base. Place in the fridge for 2 hours, or freezer for 1 hour.
Enjoy!
