Aug 28, 2017

Matcha Mango Raw Brownie


Brownie dough:

1 cup shredded coconut
2/3 cup cutted dates
1/2 cup raisins
1/3 cup cacao powders
2 tbsp water

Brownie topping:

1 ripe mango
3 tbsp water
3 tbsp maple syrup
1/4 coconut oil
1 tsp matcha


1. Place shredded coconuts and dates into food processor, mix them on high. Add the raisins, cacao powders and 2 tbsp water and mix again. The dough easily holds together when you pressed in hand.

2. Place the dough in a pan and firm with your hand or chef knife.

3. Blend all brownie topping ingredients into blender and process until smooth.

4. Spread over the browni and deep freeze for 2-3 hours.

5. Serve with chocolate sauce and fruits or shredded coconut and nuts.


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