These are my current favourite sweet treat; I could honestly eat the entire tray in one sitting.
I’m a complete coffee fiend, so naturally, a dessert which heavily involves both coffee and chocolate is without a doubt, right up my street. They’re rich, chocolatey, slightly crunchy.. and then the layer of creamy chocolate ganache on top is simply to die for!
I’ve been trying out a new coffee blend recently from SuperU which is blended with different kinds of superfood mushroom powders. I actually really love the flavour, as it’s quite rich and earthy, plus mushrooms offer countless amazing health benefits. The entire recipe is no bake- so super easy and no cooking required! They’re also vegan and free from gluten and refined sugar.
These make a great pre-workout snack or something sweet to enjoy mid-morning with a cup of tea. They’re really convenient to carry around in a Tupperware container on the go and great to prep in advance so they’re ready for whenever you need something to grab and go.
In a food processor, combine the oats, coconut and dates, then blend these until combined.
Add in the remaining ingredients and blend again so that you’re left with a really sticky, chocolatey consistency. If you don’t feel like your mixture is sticking together enough, you can add in some extra almond butter at this stage.
Transfer the mixture into a lined brownie tin and firmly down to compress the mixture together. Pop these into the freezer to set for at least two hours.
To make the frosting, mix together the peanut butter, cacao powder, coconut oil and agave syrup until you’re left with a thick, creamy consistency.
Spread this over the brownies and pop them back into the freezer for another hour.