Ingredients

Brownies:

• 2 cups raw walnuts
• 2 cups raw pecans
• 2 cups Sukari soft cooking 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

Matcha frosting:

• 3/4 cup cashews, soaked for 6h
• 1 Tbsp raw cashew butter
• 3 Tbsp almond milk
• 2 tsp matcha powder
• 2 Tbsp maple syrup
• 2 Tbsp cacao butter, melted
• 1/4 tsp pure vanilla extract
• Pinch of salt

Method

1. Combine brownie ingredients (except cacao nibs) in a food processor and process until a sticky dough forms.
2. Fold in the cacao nibs to get an extra crunchy consistency.
3. Transfer to a baking pan (lined with parchment paper or greased with coconut oil).
4. Press the dough down using a spatula or spoon (easier using your fingers) until flat and firm.
5. Let rest in the fridge while preparing the frosting.
6. Combine matcha frosting ingredients (except for the cacao butter) and blend until nice and creamy.
7. Stream the cacao butter into the mixture.
8. Using an offset spatula, spread the frosting evenly over the brownie.
9. Let rest in the refrigerator for at least two hours to harden.
10. Cut into slices, dust with matcha powder, and enjoy chilled
11. Leftovers will last in the refrigerator up to 3-4 days.