Beauty Brownie Recipe



Pearl Ganache Frosting

Top with Renew Goji Berries and Renew Bee Pollen.  


Place 1 cup walnuts and almonds in food processor and process until finely ground.
Add the cacao powder, astragalus powder and sea salt and pulse to combine. Transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
Add the brownie mixture to a small parchment lined 8x8 dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes while you make the ganache.
Add almond mylk to a small saucepan until just simmering. Alternatively, put almond mylk in a mixing bowl and microwave for 45 seconds or until very warm. 
Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut manna, and use a whisk to mix. Add Pearl powder and Honey and continue to whisk to combine. Set in fridge for 10 minutes to thicken.
Remove from fridge and beat until light and fluffy. 
Frost brownies generously with ganache and then top with Renew Goji Berries and Renew Bee Pollen.
Slice into 12 even squares.
Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

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