ChEWy PeCAN brOwnie with roast almond bu – Dinner Recipes

ChEWy PeCAN brOwnie with roast almond bu – Dinner Recipes

ChEWy PeCAN brOwnie with roast almond butter frosting 😛 (full recipe 👇🏾). This is one of our most popular recipes, and my personal fav! When we both had more time, we sold these wholesale and they were always a huge hit… so basically what I’m saying is, make em’! We gathered all the ingredients from @thesourcebulkfoods (our local is @thesourceberwick ), and mix up the nut butter on top. The have pesticide-free grown Almonds on special, so you could make you own nut butter too!

Hey there guys ✌🏽 I’ve come to realise, I’m pretty obsessed with gingerbread spice. I think I’m putting it into about 2/3 of everything I eat at the moment 🤔, but I’m ok with that! .
2 cup pecans
1 ½ cups Medjool dates, pitted
½ tsp. Himalayan sea salt
2/3 cup raw cacao powder
½ cup coconut flour
¼ cup rice malt syrup


¼ cup roasted almond butter
¼ cup cashews, soaked for 4 hours then drained and rinsed
¼ cup coconut cream (full fat)
2 Tbsp coconut oil, melted
¼ cup rice malt syrup


For the brownie-

Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
Add remaining ingredients and blend until a sticky ball of dough forms. Press the mixture into a prepared tin (we use a 15cm square tin, lined with baking paper). .
For the frosting-

Melt the coconut oil & set aside to cool
Combine all your frosting ingredients in a high-speed blender (excluding the coconut oil) & blend until well combined
Add the melted coconut oil & blend again. Pour the mixture over your brownie & then transfer to the freezer to set
To serve; remove from freezer and allow to defrost for 5 minutes. Remove from tin, then cut into 10 bars. Enjoy straight away or store in the fridge (for up to 5 days) or the freezer ((for up to a month).

Location: Australia