Directions
Ingredients
Brownie
1 cup almonds
1/2 cup pumpkin seeds
1.5 cups pitted medjool dates
1/2 cup cacao powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon pink himalayan salt
2 tablespoons Cacao Powder
5 drops doTERRA Wild Orange Essential Oil
Chocolate topping
1/2 cup coconut oil
1/2 cup cacao powder
1/4 cup maple syrup
small pinch himalayan sea salt
1/4 teaspoon vanilla extract
1 or 2 drops of doTERRA Wild Orange Oil
Steps
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1
Done
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Step 1Process almonds in a food processor until a fine crumb. |
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2
Done
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Step 2Add Pumpkin seeds and the pitted dates and process until well bound and sticky. |
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3
Done
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Step 3Add cacao powder, vanilla extract,salt and Essential Oil and process until combined. Evenly press the mixture into a lined brownie tin and place in freezer for 10 mins whilst you make the topping. |
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4
Done
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Step 4Melt the coconut oil over a low heat, remove from heat and stir in the cacao, maple syrup, vanilla and salt until evenly combined. |
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5
Done
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Step 5Add the essential oil very carefully, one drop at a time and mix thoroughly. |
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6
Done
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Step 6Pour over the brownie base and refrigerate until topping is hard. |
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7
Done
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Step 7Tip out and cut into squares with a wet knife. |
