By Lee Holmes
Ingredients
Base
- 1 cup raw cashews
- 1 cup raw almonds
- ½ cup buckwheat groats
- 2 tbsp coconut oil, melted
- 1 tbsp rice malt syrup
- a few cracks of sea salt
Filling:
- 1 cup cashew butter
- 1/3 cup rice malt syrup
- 2 tbsp coconut oil
- a few cracks of sea salt
Chocolate topping:
- 1 tbsp coconut oil
- 1 tbsp cacao butter
- 2 tsp cacao powder
Method:
- For the base, combine cashews, almonds and buckwheat in a food processor
- Transfer to a bowl and add coconut oil, rice malt syrup and sea salt. This is best combined using hands and then pressing into a brownie tin. Leave in fridge for an hour or freezer for half an hour while preparing the filling.
- To make filling, combine all ingredients in a bowl and spread on top of the base. Leave in the fridge for an hour or freezer for half an hour.
- To make the topping melt coconut oil and cacao butter, add cacao powder and stir until there is no lumps… Drizzle on top of slice and set in the fridge or freezer. Top with shredded coconut and a few more cracks of sea salt!
Source: balancebydeborahhutton.com.au