Hemp and roasted almond butter brownie! Such an easy and seriously nutritiously-dense snack, you cannot go wrong with this recipe. If you want to know any ingredients substitutes, let me know below! . Is anyone going to @thesourcebulkfoods zero-waste masterclasses? I’m really excited to sea Bea Jonson talk, and learn some new tips. I’ve linked the tour details in my bio 🍫🙏🏿 . BROWNIE- 1 1/2 cup pecans 2 cups soft dates, pitted (If they're not soft and juicy, soak them in warm water for 15mins first) 1/2 cup hemp hearts 2 Tbsp mesquite, 1/2 tsp good-quality salt 2/3 cup raw cacao powder 1/2 cup coconut flour ALMOND BUTTER FROSTING 1/2 cup almond butter (roasted or raw) 2 Tbsp coconut oil 2 Tbsp coconut cream Pinch Salt 1/4 cup rice malt METHOD- 1) Process pecans into small crumbs in a food processor 2) Add in the rest of the dry ingredients and pulse until the mixture is evenly combined 3) Add in dates and process until the mixture forms a slightly sticky consistency between your fingers 4) Press your brownie into your chosen cake tin and set aside (we use a 15cm square tin) while you make the frosting 5) Melt the coconut oil over a hot water bath and set aside to cool 6) After 5 minutes, add the coconut oil and the remaining frosting ingredients to a high-speed blender, blending on high until very smooth. 7) Pour your frosting onto your brownie, then set in the freezer for a minimum of 3 hours. 8) Once your brownie has set, take it out and cut up into desired size. Store in an air tight container in the freezer or fridge.