Recipe by Mairi Rivers aka Ginger Vegan
For the base:
235g Medjoul dates
150g cashew nuts
100g coconut butter, melted
50g cacao powder
3 tbsp maple syrup
For the topping:
150g maple syrup
120g coconut oil, melted
80g cashew butter
5 tbsp desiccated coconut plus more to sprinkle
3 tsp Matcha Green Tea Powder
Place the nuts in a food processor and process until the nuts are in small pieces.
Add the dates (stones removed), melted coconut butter, cacao powder and maple syrup. Process
until well mixed and starting to clump together.
Press into the base of a lined 28x18cm brownie tray.
For the topping melt the coconut oil and then add to the maple syrup, cashew butter and matcha powder.
Stir very well until smooth.
Finally stir in the desiccated coconut and pour over the base. Sprinkle the top with a little more
coconut and put into the fridge to set.
Once set remove from the tin and cut into squares.