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Brownies (makes 6 intense brownies!)

  • 1T Water
  • ½ t Vanilla extract
  • ¼ C Maple syrup OR honey, or a mix of both
  • 1/3 C apple puréed in a blender
  • 1/3C Raw cacao powder
  • 1/3C Coconut flour
  • 1/3C Almond flour/blanched ground almonds (I don't even blanch them)
  • Pinch of salt

Berry Cream:

  • 1/2C Mixed frozen berries, defrosted (You can use fresh if in season)
  • 1/4C Cashews, soaked for 6-8 hours, rinsed and drained
  • 1T Maple syrup
  • 1t Lemon juice
  • Pinch of salt
  • 2T Coconut oil, melted
  1. Line a small baking tin or container with parchment paper to help you remove the brownies later
  2. Combine first 4 ingredients in a food processor.
  3. Stir the dry ingredients together in a separate bowl
  4. Add dry ingredients to the food processor and process again until fully incorporated. You end up with a very thick mixture.
  5. Spread the mixture into the prepared container and smooth out the top. Refrigerate.
  6. For the berry cream, blend everything except the oil.
  7. When the mixture is smooth, add the melted coconut oil and blend again.
  8. Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.

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