Serves 12


For the brownies:
  • 2 cups blanched almonds (1 1/2 cups pulsed into coarse flour; 1/2 cup chopped to add in at the end)
  • 7 Tbsp. raw cacao powder
  • 1 cup soft medjool dates
  • 1/3 cup maple syrup
  • The zest of 2 medium oranges
  • Himalayan salt

    For the frosting:
  • 1/3 cup plus 2 tsp. almond butter
  • 2 1/2 Tbsp. coconut oil
  • 35 grams date syrup
  • 2 Tbsp. raw cacao powder
  • 1 orange zest
  • 1/2 cup fresh orange juice

    For the topping:
  • The zest of half an orange
  • Himalayan salt


    Pulse the first set of almonds into a coarse flour in the food processor. Add all the other ingredients into the food processor and mix well. Add in the rest of the almonds at the end and pulse until chopped.

    Spread the mixture into a brownie tin and make the frosting. Spread the frosting over the mixture and leave it to set in the fridge for about 2 to 3 hours. Add the garnish and then cut into brownie squares.

    For the chocolate topping: Melt the chopped chocolate and the coconut oil in the microwave and whisk until smooth. Spread it in a thin layer over the top of the pie, then immediately sprinkle with the garnish.

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