“Grand cru” almond brownie
Vegan sweet
15 minutes of preparation, approx. 15 brownies – Cru-elly delicious…
For the base
- 220 g pitted Medjool dates
- 60 g blanched almonds
- 1 generous pinch of salt
For the brownie
- 25 g coconut oil
- 120 ml maple syrup
- 1 tsp vanilla powder
- 55 g cocoa powder
- 220 g pitted Medjool dates soaked in water for 30 minutes
- 270 g cashew nuts soaked in water for 30 minutes
- 1 generous pinch of salt
- 50 g chopped almonds for decoration
For the base, mix the dates, almonds and salt in a food processor until the almonds have been ground into small chunks. Spread the mixture out in a square tin (25 x 25 cm) and put it in the fridge.
Meanwhile, prepare the brownie batter. Mix all the ingredients in a blender until you have a smooth batter. Spread it evenly across the base. Sprinkle with chopped almonds and put in the fridge for two hours. Cut into small squares and serve at room temperature. These brownies will keep in the fridge for up to two weeks.
Pro tip: replace the almonds with hazelnuts or Brazil nuts to mix up the flavours.
