Salty Nut Brownies

Raw food brownies are not inferior to the taste of the classic, they can be easily cooked in haste. If you spend a little more time and remake the main recipe, you can get a terrific coffee cake (although raw coffee is not drunk). We offer a brownie-based multi-layer cake recipe, each layer of which easily turns into a separate dessert.

For browning:

1 cup almond

1 cup of walnuts

7–8 dates soaked overnight in water

¼ tsp salt

1 tsp vanilla extract

¼ cup of cocoa powder

For chocolate layer:

4 ripe avocados

¼ tsp salt

2 tsp. vanilla extract

60 ml agave syrup

2 tbsp.  coconut oil

½ cup of cocoa powder

nuts for sprinkling

For the nut layer:

7–8 dates soaked overnight in water

1 cup of pecans

1 large banana

2 tbsp. agave syrup

1 tsp cinnamon

⅛ tsp nutmeg

Preparation:

1.Mix all the ingredients for the brownie: the mixture should be crumbly and slightly moist. Put the mass in the form, covered with baking paper or film. Grind in a blender all the ingredients for the nut layer to a uniform consistency. Put the mass on a layer of brownies.

2.Grind in a blender all the ingredients for the chocolate layer and gently distribute in the form. Cover the form with food film and put in the freezer for 3-4 hours. Cut the cakes with a knife heated under hot water. Store in the freezer.

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