Chocolate Brownie

Chocolate Strawberry Brownie
Prep time
Total time
Serves: 16 squares
  • For the Brownie Base
  • 100g Walnuts
  • 110g Pecans
  • 150g Pitted Dates (soaked for 4-6 hours)
  • 2 tbsp. Raw Tahini
  • 50g Raw Cacao Powder
  • 1 tsp Spirulina Powder
  • For the Chocolate Icing
  • 50g Coconut Oil
  • 25g Raw Cacao Powder
  • 1½ tbsp. Agave Nectar
  • ⅓ tsp Himalayan Pink Salt
  • Raspberries or Strawberries (optional)
  1. To make the brownie base, put the nuts into a food processor and blitz until fine
  2. Add the remaining ingredients and process until a sticky ball forms
  3. Prepare a container 15 x 15cm and line with a double layer of cling film
  4. Place the base mixture into the container, press firmly down and place in the fridge
  5. To make the chocolate icing
  6. Melt the coconut oil in the microwave for 1 min
  7. Add the remaining ingredients except the berries and pour over the base, place the raspberries or strawberries on top
  8. Place in the fridge for 30 mins to 1 hour and then cut into bite-size squares
  9. Store in an airtight container in the fridge