If you're anything like us, you can't resist a good dessert.
Our co-founder, John Quilter, has added a healthy twist to a classic dessert by making a raw, wheat-free and dairy-free alternative. Dare we say, it may even be good for you... (at least that's what we're telling ourselves ).
Makes 8 brownies // Time - 1 hour
100g ground almonds
50g Macadamia nuts
50g Cacao nibs
2 shots of Intense CRU Kafe
200g chocolate chips
350g Firm tofu
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp Coffee liqueur
1 tbsp vanilla bean paste
Blitz the 150g Hazelnuts, dates, cacao, almonds and 2 shots of espresso into a paste, then add the remaining 50g of Hazelnuts & Macadamias, mixing until incorporated.
Line a baking tin with parchment paper and empty in your mixture, then place in the fridge to set for half an hour.
Place the firm tofu, coffee liqueur, coconut oil, maple syrup and vanilla into a blender and blitz. Melt the chocolate chips, then add these into the mixture until incorporated.
Place the frosting on the brownies and smooth down with a spatula, returning to the fridge for twenty minutes (or until firm). Portion and then garnish with the remaining nuts.