- 2/3 cup almonds
- 2/3 cup pitted, packed dates – chopped
- 1 1/2 tablespoons cacao powder
- 1/4 teaspoon vanilla bean powder
- 1 tablespoon + 1 teaspoon melted raw cacao
For the Raspberry Cream
- 1 cup raspberries
- 1/3 cup cashews
- 2 tablespoons coconut flakes
- 3 tablespoons maple syrup
- 1/2 teaspoon lemon juice
- 4 tablespoons melted coconut oil
For the Chocolate Drizzle
- 2 tablespoons maple syrup
- 1 tablespoon raw cashew or almond butter
- 1 tablespoon + 1 teaspoon cacao powder
- 1 tablespoon melted coconut oil
- For the brownies, place the almonds in a food processor and grind down to a flour.
- Add the dates, cacao powder, and vanilla and process until the dates are completely broken down.
- Add the melted raw cacao and process to incorporate.
- Press the dough into a plastic wrap lined small bread pan (about 3 inches by 4-5 inches) (Try doubling the recipe for an 8×8″ pan)
- For the raspberry cream, blend all ingredients except the coconut oil in a high speed blender until smooth.
- Add the oil and blend to incorporate.
- Pour the cream over the brownies and spread evenly.
- Chill in the freezer for 6-8 hours and then transfer to the fridge for at least 6 hours.
- For the chocolate drizzle, sift the cacao powder into a bowl and add all the remaining ingredients, whisking to combine. (The mixture should be thoroughly smooth. If it starts to firm up or get too thick, set it over a bowl of hot water while whisking.)
- Drizzle over the brownies.
- Chill in the fridge for at least 1 hour.
Garnish with ground goji berries or frozen raspberries.
Slice into 8 pieces.
Freeze-drying, or lyophilization, is the process of dehydrating already frozen food products. The outcome of this process is the inhibition…
If there is one word that could best describe the process of muscle building, it would be adaptation. But in…