Chocolate Walnut & Tahini Brownies
I love to entertain regularly. Whether it's having family or friends over for afternoon tea or dinner, I always like to have something sweet and special. Jessica Sepel introduced me to this delicious, anti-oxidant, chronic disease fighting brownie that has the perfect texture combination of a solid base and gooey topping. It has my sweet-toothed husband's seal of approval, so is one for you all to definitely try!
1 cup walnuts
1 cup fresh dates, pitted
4 heaped tablespoons raw cacao + 1 tablespoon for icing
1 teaspoon ground cinnamon
pinch celtic sea salt
¼ cup desiccated coconut
½ teaspoon vanilla powder
2 tablespoons virgin organic coconut oil, melted
2 tablespoons raw honey
¼ cup hulled tahini
a few drops of filtered water
Grind the walnuts to a fine crumb in a food processor.
Add the dates, raw cacao powder, cinnamon, salt, coconut and vanilla and process until sticky.
Line a small square dish with baking paper. Press the mixture in firmly.
To make the icing, place the coconut oil, honey, tahini and extra cacao in the processor. Press until the mixture is firm and smooth in texture. If it is too thick, add a few drops of water.
Spread the icing evenly over the brownies.
Put into the fridge for at least 30 minutes to set.
Makes 15 squares