A rich and fudgy Raw Black Forest Brownie, naturally gluten and dairy free. Cacao, organic tart cherries and vanilla – pretty much the best combo out there. Serve with a tablespoon of matcha cream.
Prep: line an 8 inch square cake tin with baking paper and set aside. Soak dates in hot water to soften, then drain and set aside.
In a blender, whiz the almond till they become a fine meal. This is the key to a dugy brownie by the way! Add to food processor. Prepare the Brazil nuts and desiccated coconut the same way. Blend all three meals/powders in the food processor to combine.
Add raw cacao powder, sea salt and vanilla. Blend again for a few minutes or more.
Add cashew butter, blend again to combine, then add dates, one at a time. The mixture should come together like a nice dough.
Add the dried fruit, give it a quick blitz to combine, then transfer mixture to the baking tin. Use a spatula to press it evenly into the corners and smooth the surface. Sprinkle desiccated coconut over the top. Set brownie in freezer while you make the cream.
MATCHA CREAM:
Drain the cashews, add all ingredients to the blender, and blend till smooth.
Yields about 1 cup.
TO SERVE:
Cut brownie in 16-32 slices.
Dust raw cacao powder and matcha powder over the top, serve with a dollop of matcha whipped cream.