Brownies:
1 cup of Iswari Awakening Bowl Reishi & Arabica
2/3 cup of almonds
8 Medjool dates
3 tablespoons Iswari Cocoa powder
2 tablespoons maple syrup
2 tablespoons Iswari Almond Butter
1 teaspoon vanilla extract
Topping:
2 teaspoons Iswari Almond Butter
4 tbsp. coconut milk (solid part)
2 tablespoons maple syrup
1 teaspoon instant Arabica coffee (dissolved in 2 teaspoons of water)
½ tsp sea salt
Garnish: chopped dark chocolate, salt and cinnamon powder
1. Place the almonds, the Awakening Bowl and the cocoa powder in a blender until a fine flour is obtained.
2. Add the pitted Medjool dates, almond butter, maple syrup and vanilla extract (optional) and blend until a homogeneous mass is obtained (add a little water or plant-based drink if necessary).
3. Transfer this mixture to a rectangular baking pan (8’x4’) lined with parchment paper and spread it with the bottom of a cup to evenly distribute and smooth the dough. The dough can also be shaped by hand, as an alternative. Place in the freezer for the preparation time of the topping.
4. Prepare the topping by first mixing the coffee with the water, then the maple syrup and coconut milk and finally the almond butter (adjust the taste). Pour over the brownies and put in the freezer for 30min or in the refrigerator for at least 1h.
5. Take the brownies out of the freezer, unmold the dough and cut into slices. Serve with toppings.
