These bites are so simple to make and yet so incredible indulgent and satisfying. The frosting is by far my favourite part, so rich, creamy and decadent. Who would have guessed it’s only made with 3 ingredients? I absolutely love the spicy notes of Goodio Chili chocolate and if you want to add an extra kick just sprinkle some dried chili flakes on top.
For the base:
1 cup of almonds (pecans or cashews will work as well)
1/3 cup of buckwheat groats (optional but will add an amazing crunchy texture)
about 15 pitted medjol dates (if not using medjol you might need more and you might need to soak them in some water for ½ hour)
1 tablespoon of melted coconut oil
2 bars of Goodio Chili Chocolate - about 80 g
For the chocolate frosting:
15 pitted dates- ( same as for the base)
3 heaped tablespoon of raw cacao powder
2 tablespoons of water
Dried chili flakes to sprinkle on top (optional)
Start by making the base: in a food processor place the nuts and pulse for about 1 minute until they become a coarse flour. Add the buckwheat groats and pulse a gain for only few seconds. You still want to have a crunch from them. Add the melted chocolate, coconut oil and the pitted dates and blitz for another minute until you have a sticky dough ( the mixture should be sticky when pressed between your fingers).
Line a brownie tin with a some baking paper. Remove the mixture from the food processor and pour into the baking tin. With your fingers press it down and try to spread it across the tin and evenly as possible. Place it in the freezer to set for at least 1 hour.
To make the date frosting layer: place the pitted dates and raw cacao powder into the food processor. While the food processor is blitzing add gradually the water. You want to let the food processor works for at least 2-3 minutes to get the mixture as smooth as possible. If you find the mixture is still quite thick and clumpy add more splash of water. You want to have a creamy and spreadable kind of consistency.
Remove the brownies from the freezer. With a spatula spread the frosting on top of the nutty base. You might want to use your hands as it tends to be quite sticky. Sprinkle the top with chili flakes (if using).
Place the tin back in the freezer for at least another hour. Before serving cut it into slices and enjoy!
Keep them in airtight container in the fridge or freezer for up to 2 weeks.
Recipe by Elisa Rossi