Bottom Layer:
1 cup medjool dates, pitted
1/2 cup Cashews
1/2 cup Cashews
1/2 cup Pistachios or Pistachio Butter
1/2 cup Cacao Powder
pinch Pure Vanilla Powder, sea salt
Pistachio Power Crunchy Middle:
1 1/2 cup Cashews or Cashew Butter
1/2 cup maple syrup or raw honey
1 tsp. Kale Powder
pinch Pure Vanilla Powder
Cacao Frosting:
1 cup Cacao Paste
1 cup medjool dates, pitted
1/4 cup maple syrup or raw honey
2 T Coconut Oil or butter
pinch Pure Vanilla Powder
to create:
1. In a food processor, blend all Bottom Layer ingredients. Line a baking tray with parchment paper. Spread layer evenly, as thick or as thin as you want the brownies to be, and set in freezer.
2. Repeat step 1 with all ingredients for the Pistachio Power Crunchy Middle. Spread evenly on top of Bottom Layer and set in freezer.
3. In a double boiler, gently melt Cacao Paste with Coconut Oil or butter and a pinch of Pure Vanilla Powder.
4. Blend the medjool dates into a paste and, once the Cacao Paste has melted, mix dates into chocolate to form the brownie-est layer of them all!
5. Spread evenly on top of Pistachio Power Crunchy Middle, garnish, and set in freezer for at least 1 hour.
6. Cut into brownies and SPREAD THE LOVE :D
to create:
1. In a food processor, blend all Bottom Layer ingredients. Line a baking tray with parchment paper. Spread layer evenly, as thick or as thin as you want the brownies to be, and set in freezer.
2. Repeat step 1 with all ingredients for the Pistachio Power Crunchy Middle. Spread evenly on top of Bottom Layer and set in freezer.
3. In a double boiler, gently melt Cacao Paste with Coconut Oil or butter and a pinch of Pure Vanilla Powder.
4. Blend the medjool dates into a paste and, once the Cacao Paste has melted, mix dates into chocolate to form the brownie-est layer of them all!
5. Spread evenly on top of Pistachio Power Crunchy Middle, garnish, and set in freezer for at least 1 hour.
6. Cut into brownies and SPREAD THE LOVE :D
