Servings: 10 Squares
Hemp seeds are the new superfood and what better way to use all that creamy, dreamy texture and mild, nutty flavour than in these raw chocolate brownies!
270g (9. Oz/1 1/2 cups) Medjool Dates, pitted
90ml (3 fl oz) Spiced Rum
80g (2½ oz/1/3 cup) Shelled Hemp Seeds
100g (3½ oz/1 cup) Almond Meal
50g (1¾ oz/1/4 cup) 100% raw Cacao Powder
1 Vanilla bean - split, seeds scraped
Finely grated zest of 1 Lemon
2 Tablespoons chopped Macadamias
2 Tablespoons Cocoa Nibs
125ml (4 fl oz/½ cup) coconut oil
1/2 Teaspoon finely chopped lavender leaves
50 g (1 3/4 oz/ 1/4 cup) 100% raw cacao powder
2 Tablespoons real Maple Syrup
5 Dried Rose Petals (optional)
Before you Start
Place the pitted dates into the Rum, to soak overnight.
Line a 20 x 20 cm (8 inch) square cake tin with waxed baking paper.
For the topping - gently heat the coconut oil in a saucepan and sprinkle the lavender in. Then remove from the heat and set aside while you start the brownies, to infuse.
Remove the dates from the Rum and place into a food processor with the Shelled Hemp seeds and process until puréed and combined.
Add the almond meal, cacao, vanilla seeds and lemon zest.
Process until combined and sticky. Transfer to a bowl and fold through the macadamias and cocoa nibs.
Spoon into the prepared tin and smooth the surface.
Refrigerate for at least 2 hours, until firm - or place into the freezer for 15 minutes if you're short on time.
Place the coconut oil infusion back on the stove and heat on a low to medium heat.
Wait for the coconut to melt. Then sift in the cacao powder then add the maple syrup and mix until combined and smooth.
Pour the topping onto the brownie slab and refrigerate for 10 minutes. Cut into squares to serve.
Garnish with a sprinkle of dried lavender flowers or crumbled rose petals before serving.
Otherwise, place in an airtight container and store in the fridge.