Hazelnut Cashew Carob Brownies

Instructions

For Brownie base

• 1)

  Mix all the dry ingredients in a medium-sized bowl: hazelnut flour, cashew flour, pure cacao powder/carob powder, and baking powder.

• 2)

  In a second bowl, mix the ground chia seeds, water, date paste, and apple cider vinegar. Allow this mixture to rest for 20 minutes.

• 3)

  In the meantime, grease and line a baking pan approximately 8 x 8 inches with parchment paper. Pre-heat the oven to 180º C / 350º F.

• 4)

  Combine the wet and dry ingredients and mix well, then pour into the prepared baking dish and spread evenly.

• 5)

  Bake at 180º C / 350º F for 30-35 minutes or until a toothpick inserted into the middle of the dish comes out clean with crumbs on the stick.

• 6)

  Remove from the oven and allow to cool before spreading the frosting on top.

Frosting

• 1)

  If using the carob, melt the carob in a steel bowl set over hot water. Set aside to cool slightly.

• 2)

  Put all the remaining ingredients for the frosting in a food processor and process until smooth.

• 3)

  Add the melted carob. Process until thoroughly blended.

Medjool Date Paste

• 1)

  Place seeded dates in a high-speed blender eg Vitamix, with 1/2 cup of water, and cider vinegar, and blend until smooth.