Feast your eyes on these vegan matcha brownies. The perfect post dinner treat (minus the guilt).
Makes 8 brownies | Prep Time 10 mins + Overnight in the freezer to set
– 180g pitted dates
– 50g walnuts
– 50g pecan nuts
– 35g raw cacao powder
– pinch of Himalayan salt
– 2 tbsp matcha powder + extra for sprinkling on top
Place all of the ingredients into your food processor. Blend at high speed, until the mixture starts forming a sticky dough. You may have to open your blender occasionally and push the mixture down so it all blends together.
Once a sticky dough has formed and all of the ingredients are well incorporated, remove from the blender into a bowl.
In a small shallow container or baking tray, place a piece of grease proof paper or parchment paper that is large enough to fold over the sides. Pour the raw brownie mixture into your container or tray and then using your hands, start to push it against the side of the container combining it into a giant brownie with a depth of 1 inch.
Place your container or tray in the freezer overnight to set, or at least a few hours. Remove from the freezer and cut into smaller brownies. if the brownies feel too crumbly, leave the tray in the freezer for another few hours.
Once you have cut the brownies into pieces, sprinkle some extra matcha powder and serve.