My Herbs 1

Walnut-Prune-Date Brownie Dessert
with Chocolate-Banana Icing
Ingredients:
For the cake:
- 4 cups shelled walnuts
- 15 large Medjool pitted dates (or 30 small dates)
- 30 prunes
- ½ cup raw carob powder (can be replaced by raw cacao powder)
- 2 teaspoons baobab fruit powder
- ½ teaspoon vanilla, a pinch of unrefined sea salt
- 1 tablespoon honey
For the icing:
- 4–5 tablespoons virgin coconut oil
- 4–5 tablespoons raw cacao powder
- 2–4 tablespoons raw agave nectar
(or another sweetener, like honey, dark maple syrup, or coconut nectar)
- 1 ripe banana
- 1 teaspoon fresh lemon juice
Directions: Place the walnuts into a mixer with an “S” blade and chop them until
semi-coarse. Set two tablespoons of chopped walnuts aside into a bowl to use as
a final garnish. Add the other ingredients (except for the honey) into the mixer
with the nuts – dates, prunes, carob, baobab, vanilla and salt, and mix until it has
a gluey consistency.
If the mixture is too dry, add a tablespoon of honey and mix until it sticks together.
Then place the mixture into a large bowl and knead it (best by hand) until it
holds together (as if you were going to make little balls out of it), but does not
stick too much to your fingers. Take a cake form and oil it with coconut oil, or
place baking paper on the bottom. Press the mixture into the bottom of the form,
evenly out to the edges, and place into the refrigerator for the time being.
Now for the icing: Let the coconut oil warm in lukewarm water (max. 42–45°C /
110–115°F) or on the radiator before putting into the mixer (or into a bowl in
which the icing will be mixed with a hand mixer), add your chosen sweetener,
cacao, banana, and lemon juice and mix until smooth. Take the cake from the refrigerator
and pour the icing over it, spreading it out to the edges of the form. Finally
sprinkle the chopped nuts over it, and return the whole thing to the
refrigerator, to refrigerate for about four to eight hours (ideally overnight). Serve
chilled. It will last in the refrigerator up to four days.
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