Matcha Fudge Covered Brownie Cake
For the base:
- 2.25 cup walnuts
- 2.25 cup dates, pitted
- 4 tbsp. coconut oil, melted
- 3 tbsp. cacao powder
- 2 tbsp. carob powder
- 2 tsp. chaga powder (optional)
pinch of sea salt
Process walnuts until crumbly and add all other ingredients to food processor. Process until well combined and sticky. Add 2-3 tablespoons water if necessary. Press dough into a round spring-form pan and set aside while you make the topping.
For the topping:
- 1 cup cashews, finely ground
- 1 tbsp. lecithin (I recommend sunflower lecithin but if all you have is soy, like me, make sure it is non-GMO!)
- .5 cup + 2 tbsp. coconut oil, melted
- .25-.5 cup raw honey (depending on your sweet tooth. You can also substitute agave if you wish to not use bee products)
- 1 tsp. matcha powder
Blend all ingredients until smooth and creamy. Pour topping on top of base and put in fridge to set for half an hour. Then cut into squares and share with friends 🙂
Makes about 25 small but dense squares.
That’s it! Now I am off to make a big fat green juice and some salt and vinegar kale chips!
Have a great Sunday afternoon.
http://sacredstrawberry.com/2012/06/17/matcha-fudge-covered-brownie-cake/
