Need something to nibble alongside your tea? Our Raw Ginger Brownies are en pointe and healthy to-boot.
RAW GINGER BROWNIE
@edgarraw
2 scoops NOURISHING PLANT PROTEIN Peruvian Chocolate
2 cups roasted pistachios
½ cup shredded coconut
13 large medjool dates (pitted) (approx. 1½ cups)
2 teaspoons ginger powder
1 teaspoon ginger juice (optional)
1 teaspoon vanilla extract
1-3 tablespoons water
Put all ingredients into a food processor (except for 1 cup of pistachios) and process until the mixture is smooth and well combined. Set aside.
Line a square baking tray with parchment paper and spread the mixture evenly onto it, flattening it out with a spatula or your hands. Top with the rest of the pistachios and firmly pat down. Freeze for at least an hour and then transfer to the fridge.
When set, serve. Brownies last up to 1 week in the fridge and 3 weeks in the freezer.
MAKES 6-8 LARGE OR 10-12 SMALL SLICES.
