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CHOCOLATE PEPPERMINT SILK BROWNIE BARS
Ingredients
- For the brownie base:
- 1 ½ cups/ 180g raw pecans
- ¼ cup/20g cocoa powder
- 5 large very soft medjool dates, pitted
- 1 Tablespoon/15ml maple syrup
- ½ teaspoon vanilla extract
- Pinch of sea salt
- For the peppermint mousse:
- 6oz/170g best quality bittersweet chocolate (at least 70%), chopped
- 5oz/148ml filtered water
- ½ teaspoon natural peppermint extract
- For the chocolate ganache:
- 1/4 cup/60ml maple syrup
- 2 Tablespoons/30g extra virgin unrefined coconut oil (melted)
- ¼ cup/20g cocoa powder
- Pinch of sea salt
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