Ingredients (20cmx20cm cake tin)
2 cups walnuts
1 cup raisins
2/3 cup dates
4 tablespoons raw cacao powder
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
2-3 pinches ground cardamom
1 pinch sea salt or Himalayan salt
1/4 cup freshly juiced orange juice
1/5 cup coconut oil, melted
3 tablespoons raw cacao powder
3 tablespoons maple syrop or agave syrop
2 tablespoons almond milk
Chop the walnuts in a food processor. Next add the remaining brownie base ingredients except for the orange juice and process for a few seconds.
Transfer the mixture to a bowl, add the orange juice and mix well with your hands. The mixture will be sticky, but don’t worry – it will set in the fridge.
Transfer the mixture to a tin lined with a piece of clingform. Smooth the surface with a spatula.
Place the mixture in the freezer for at least an hour. When the cake has set, prepare the chocolate sauce. Melt the coconut oil, add the cacao and stir well. Next add the maple syrop and almond milk, and then stir well again.
Pour the chocolate sauce over the base and smooth the surface with a spatula. Keep in mind that the chocloate will set quickly so if you want to create a pattern of your choice, do it immediately.
Transfer the cake to the freezer for 10-15 minutes. Serve garnished with a slice of orange and mint leaves.
Store in the fridge up to a week.
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