Ingredients
- 1 cup Linwoods Milled Organic Sunflower & pumpkin seeds
- 2 tablespoons Linwoods Whole sun-dried goji berries
- ½ cup maple syrup
- ½ cup coconut flour
- ½ cup cashew nut butter
- 2 tablespoons tamari
- 3 tablespoons raw cacao nibs (optional)
- 1 cup dates, chopped
- ½ cup raisins
- 150g 75% dark chocolate
Instructions
- In a food processor (a simple fork and a temper will also work), combine everything except the 75% chocolate and decorative Linwoods Whole sun-dried goji berries.
- Once the mixture is thoroughly glossy, spread it out over a parchment-lined brownie tin. The perfect size tin is about two inches smaller than an A4 page.
- Place another piece of parchment paper on top of the base mixture, pressing down firmly with your fingers.
- Chill in the fridge. Meanwhile, slowly melt the chocolate over a Bain-Marie.
- Smother the chilled base in chocolate, and parachute a couple of Linwoods Whole sun-dried goji berries on top for colour.
- Refrigerate overnight. I doubt you’ll need an alarm clock to wake you in the morning, try it and see!
