Ingredients
Base:
- 1 1/2 cups pitted dates
- 1/2 cup rolled oats
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup raw pumpkin seeds or tiger nut flour can also use almond meal
- 1/4 cup unsweetened shredded coconut
Middle:
- 3/4 cup coconut butter butter not oil
- 3/4 cup natural icing sugar see note
- 3 tbsp non-dairy ‘egg nog’ or canned coconut milk
- 1/2 tsp vanilla extract
- 1/4 tsp turmeric powder
- 1/8 tsp sea salt
Topping: (see note for version without chocolate chips)
- 1 cup chunked non-dairy chocolate bar or chocolate chips
- 2 1/2 tbsp regular coconut milk canned, regular, not lite
Instructions
Prepare the Base: In a food processor, add the dates and rolled oats and pulse several times until coming together and slightly crumbly. Then add the Cocoa powder, salt, and vanilla, and processed through until the mixture starts to become sticky. Finally, add the almond meal or tiger not flour and coconut, and process through until the mixture is very sticky and will hold together when pressed with your fingers. Remove mixture from processor and press into a brownie pan (8” x 8”) lined with parchment paper. Place in the refrigerator.
Prepare the Middle Layer: For this layer I use my mini-processor, since my processor is 16-cup. If you have a smaller processor that you used for the first layer, go ahead and clean it out to use again for this middle layer. Otherwise, use a mini-processor. Add all ingredients to the processor and pulse/process through until just combined. Try not to over blend as the mixture will heat and become oily. Once combined and smooth, transfer to your brownie pan, spreading evenly over the first layer. Place back in refrigerator.
