Ingredients
Scale
- Base:
- 1 cup oats
- 1/3 cup cacao powder
- 1/4 cup desiccated coconut
- 1 cup soft dates (I used bukari)
- Filling:
- 1 cup cashews, soaked 4-6 hours
- 1 cup mango soy yogurt
- 1/4 cup maple syrup
- 1/4 cup coconut butter/oil, melted
- 1/2 cup mango (fresh or frozen)
- 1/4 tsp vanilla powder
- Topping:
- 3–4 passion fruits
Instructions
- Place the oats, cacao powder and coconut into a blender or food processor and pulse until crumbly. Add in the dates and blend until you have a sticky yet crumbly dough.
- Line a square brownie tin with parchment paper and transfer the base into the bottom. Press down evenly and set aside.
- Place all the filling ingredients into your high-speed blender and blend for 30-40 seconds until completely smooth. Pour over the base and even out with a spatula
- Transfer to the freezer to firm for 4-5 hours (or overnight), then cut into squares and top with passionfruit. Let defrost for 10 minutes before serving.
Description
As in all of my recipes, 1 cup equals 250 ml. You’ll need a 8″ (20cm) brownie tin.