Jackie

Martin

Ingredients:

 

100g of ground almonds

100g of ground seeds

200g of cashew nuts

200g of pitted dates

175g cacao powder

1 tsp. of vanilla essence

2 - 3 tbsp. of maple syrup

 

Method:

 

Soak the dates and cashew nuts in separate bowls for between 15 minutes and 1 hour and rinse.

 

Place all the ingredients into a food processor (except for the dates and maple syrup) and blend until powder-like, then add the dates and then the maple syrup.

 

Pour into a tin and press it flat down with your hands until it forms a giant bar.

 

Place in the fridge to set for 15 minutes. Then it is ready for you to cut up and eat.

 

This will keep for over a week in the fridge.

 

(This recipe is adapted from Divine Desserts by Juliette Bryant)

 

Raw Chocolate Brownies

 

 

chocolate