Dark Choco­late Al­mond Brown­ies

Prep time: 30 min­utes

Shape (Malaysia) - - HEALTH HIGHLIGHT -

Yields: 12

Nutrition facts per serv­ing: 122 calo­ries, 7.0 g fat, 15.6 g carbs, 2.9g pro­tein, 3.9 g fiber.

1 cup al­monds 6 ta­ble­spoons unsweet­ened co­coa pow­der 1 ta­ble­spoon chia seeds ½ tea­spoon sea salt 1 cup dates, pit­ted *ex­tra dates roughly chopped for gar­nish For Choco­late Ganache Frost­ing 2 ta­ble­spoons unsweet­ened co­coa pow­der 2 ta­ble­spoons co­conut oil, melted 1 ta­ble­spoon agave nec­tar

1. In a food pro­ces­sor, add al­monds, co­coa pow­der, chia seeds and salt, and blitz un­til the mix­ture re­sem­bles sand.

2. Add the dates and con­tinue to blitz un­til the mix­ture forms a ball.

3. Spoon the dough onto a piece of parch­ment pa­per or greased alu­minium foil, and roll it out into a large square that is ½ inch thick. Put aside.

4. Pre­pare the choco­late ganache by com­bin­ing the co­coa pow­der, melted co­conut oil and agave nec­tar un­til it forms a thin, glossy glaze.

5. Let the glaze harden in the fridge or room tem­per­a­ture, stir­ring ev­ery now and then, un­til it re­sem­bles thick choco­late frost­ing.

6. Cut the brown­ies into pre­ferred size.

7. Smear the ganache onto each brownie square, and top with chopped al­monds. *Th­ese bars can be stored in an air­tight con­tainer at room tem­per­a­ture for two weeks, and can last about a month in the fridge.

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