Pecan brownie with almond butter frosting.

2 cup pecans
1 ½ cups Medjool dates, or any pitted date
½ tsp. pink Himalayan fine salt
2/3 cup raw cacao powder
½ cup coconut flour
¼ cup pure maple syrup


1/2 cup roasted almond butter
1/4 cup coconut cream
2 Tbsp coconut oil, melted
¼ pure maple syrup


For the brownie

Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
Add remaining ingredients and blend until a sticky ball forms. Press the mixture into a prepared tin (we use a 15cm square tin, lined with baking paper). 💥

For the frosting

Melt the coconut oil & set aside to cool
Combine all your frosting ingredients in a high-speed blender (excluding the coconut oil) & blend until well combined
Add the melted coconut oil & blend again. Pour the mixture over your brownie & then transfer to the freezer to set
To serve; remove from freezer and allow to defrost for 5 minutes. Remove from tin, then cut into 10 bars. Enjoy straight away or store in the fridge (for up to 5 days) or the freezer ((for up to a month).


Recipe and photo courtesy of @panaceas_pantry


on orders over $150*


*Metro areas only (excludes WA + Tasmania