I love a rich and gooey raw brownie, especially with a cup of almond matcha latte. So I thought: why not combine them in one delectable dessert? I used homemade almond milk and raw cacao butter to make a thick, creamy “latte” frosting, which pairs beautifully with the slightly bitter, earthy notes of matcha tea.

INGREDIENTS

FOR THE BROWNIES
  • 2 cups raw walnuts

  • 2 cups raw pecans

  • 2 cups soft dates, pitted and chopped

  • 1/2 cup cacao powder

  • 2 Tbsp cacao nibs

  • 2 tsp pure vanilla extract

  • 2 tsp unrefined coconut oil, liquified

  • 1/4 tsp salt

FOR THE MATCHA FROSTING
  • 3/4 cup cashews, soaked for 6h

  • 1 Tbsp raw cashew butter

  • 3 Tbsp almond mylk

  • 2 tsp matcha powder

  • 2 Tbsp maple syrup

  • 2 Tbsp cacao butter, melted

  • 1/4 tsp pure vanilla extract

  • Pinch of salt

PREPARATION

INSTRUCTIONS
  1. Blitz the nuts in a food processor until broken down into small pieces.

  2. Add the dates, cacao powder, vanilla extract, salt, and coconut oil and blend until a sticky dough forms.

  3. Fold in the cacao nibs and massage all ingredients together in a bowl.

  4. Transfer to a 8″ baking pan lined with parchment paper and press the dough down using the back of a spoon until flat and firm.

  5. Let rest in the fridge while preparing the matcha frosting.

  6. Blend the cashews with the rest of the ingredients until you get a smooth consistency. Add the melted cacao butter at last.

  7. Spread the frosting evenly over the brownie and let rest in the refrigerator for at least two hours to harden.

  8. Remove the brownie from the mold, cut into squares, and dust with extra matcha powder.

  9. Leftovers will last refrigerated in an airtight container for 3 days.

Other Recipes

More Brownies & Other Wholesome Raw Treats.