Brownie (1 layer)
1 cup almonds
1 cup walnuts
1/4 cup raw cacao
1 cup dates pinch salt
1 tsp vanilla
Icing
1/4 cup almond butter
2 tsp raw cacao
1 tsp vanilla to taste
pinch salt
agave nectar to desired texture
Filling
1/4 recipe vanilla cream
5 drops mint extract (or essential oil)
Vanilla Cream
1 cup cashews,
soaked for 4 hours
1 cup coconut meat from young coconut
1/2 cup
water or use coconut water
1/2 cup agave or honey
1/2 cup coconut oil
2 tablespoons vanilla
1 teaspoon vanilla or seeds of 1/2 bean
1/4 teaspoon salt
Brownie
1. Place almonds, walnuts, and cacao in a food processor. Grind until fine texture
(don't grind too long, you don't you don't want the oils to be
released).
2. Add Vanilla, salt, & dates. Continue processing until it
becomes fudgy.
3. Spread on serving plate in even layer.
4. Set aside in
refrigerator
Filling:
1. Prepare 1/4 of the recipe for
Vanilla Cream (Blend all Vanilla Cream ingredients in blender until
smooth. Refrigerate to chill and set (2 or more hours).
2. Add mint extract
(or essential oil)
3. Spread over 1st Brownie layer
4. Place in refrigerator
until "set" (about 2 hours)
Prepare another layer of the Brownie and
spread on a flat surface. Place 2nd layer of Brownie on top of the vanilla cream
filling. (may have to cut into sections to place on top.
Icing:
Stir by hand almond butter, raw cacao, salt,
and vanilla. Add agave nectar slowly until it is thin enough to spread. (can
place in the dehydrator to warm and make it easier to spread.
Spread Icing
over top of the 2nd Brownie layer and sprinkle with cacao nibs.
Cut into 1-2 inch
squares. Keep refrigerated until ready to serve.
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