PEANUT BUTTER BROWNIES
PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 25
Grease and line a 20cm square cake pan with baking paper. Combine 2 tablespoons sesame seeds, 1 tablespoon linseeds and
⅓ cup (65g) pepitas in small bowl. Process 2¼ cups (270g) pecans until finely chopped. With motor running, add 2¼ cups (520g) fresh pitted dates, ⅓ cup (35g) raw cacao powder, 3 teaspoons water and 1½ teaspoons virgin coconut oil; process until mixture comes together. Transfer to a bowl; stir in half the seed mixture. Press half the mixture into pan; top with ½ cup (140g) natural peanut butter. Press on remaining date mixture. Refrigerate for 1 hour or until firm. Spread top with an extra ½ cup (140g) natural peanut butter; sprinkle with remaining seed mixture. Refrigerate for 30 minutes or until firm. Cut into 25 squares.
CRUNCHY WALNUT BROWNIES