For the brownie:
1 c almonds (preferably activated)
1/2 c raw cacao powder
2 Tbs coconut sugar (or any sweetener – I used maple syrup)
2 Tbs cacao butter
1/2 c coconut oil
1 Tbs espresso coffee (I used decaf)
1 tsp vanilla extract
zest of one orange (I only had a lemon on hand)
pinch sea salt
sprinkles if you wish (cacao nibs or dessicated coconut)
For the icing:
2 Tbs cacao powder
1 Tbs coconut sugar
1 Tbs coconut oil
Blend almonds until they reach the consistency of coarse flour. Do this by pulsing the machine so as not to bring the oils out.
Melt the coconut oil and cacao butter using a bain marie. Add rest of ingreds except the cacao powder and blend together.
Add cacao and mix well.
Pour into your brownie tin and put in freezer for at least 10 mins.
For the icing: melt the coconut oil on low heat and mix all of the ingreds together. Pour on top of the cooled brownie base, add sprinkles if you wish and put in freezer for another 10 mins.
Store in fridge. FRANCES CHAN
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