roasted cacao nib brownies with matcha frosting roasted cacao nib brownies with matcha frosting Israeli Kitchen Cacao nibs and matcha in one amazing brownie? It's so very now. (Photo: Sarah F. Berkowitz)

Roasted cacao nib brownies with matcha frosting

They're vegan, they're sweet and they're packed with 2 trendy ingredients: cacao nibs and matcha.

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  • Yield: Serves 8
  • Prep time: 20 minutes
  • Cook time: 6 hours

Matcha tea is one of my favorite new kitchen ingredients to play around with. There’s something about that gorgeous bright green color that makes anything you use it in look like a work of modern art, complete with a splash of neon.

But these brownies are not just about looks – as they say, it’s what’s inside that counts! They’re packed with flavors and textures that’ll excite your palate. And of course, they’re plant-based, so they’re absolutely loaded with high-quality, highly nutritious ingredients.

Note: This recipe uses DAGOBA Cocoa Powder and roasted cacao nibs. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.

Ingredients

    Brownies:

  • 4 cups raw mixed nuts
  • 2 cups pitted, moist dates
  • 1/2 cup DAGOBA cocoa powder
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons unrefined coconut oil
  • 2 tablespoons DAGOBA roasted cacao nibs
  • Frosting:

  • 2 tablespoons matcha powder
  • 2 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1 tablespoon cashew butter
  • 3/4 cup cashews, soaked 6-8 hours and drained
  • 1/4 teaspoon salt
  • 2 tablespoons unrefined coconut oil

Directions

Line an 8x8” pan with parchment paper, pressing down into corners to create a crease line. Fold excess paper over the edge of the pan.

In a food processor, combine nuts, dates, cocoa, vanilla, salt and oil. Process until finely ground.

Transfer to small bowl, and add cacao nibs. Stir gently to combine. Press down into parchment lined pan until mixture is evenly spread. Cover, and refrigerate.

Combine frosting ingredients except for coconut oil. Process until pieces are very finely ground. Scrape down sides, add coconut oil, and blend again until smooth, scraping down blade, sides and bottom, as needed.

Spread over chilled brownies, and sprinkle with cacao nibs, if desired. Chill several hours before slicing and serving.

For a sophisticated presentation, use a narrow, empty can (cut open at both ends) to cut out brownie rounds instead of squares. Use scraps for munching, or roll into balls for yet another creative snack!

roasted cacao nib brownies with matcha frosting This one will really stretch your creativity muscles. (Photo: Sarah F. Berkowitz)

Related Topics: Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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