Raw Fudgy Chocolate Brownies With Matcha Cashew Cream Frosting

By The Plant Strong Vegan
Yield 9 large brownies

Ingredients:

For the base:

• 1 1/2 cups raw almonds
• 1 cup Medjool dates, pitted & soaked overnight
• 1/2 cup raw cacao powder
• 1/2 cup hemp seeds
• 1/4 cup date water, from the dates soaked overnight (or raw almond milk)
• 1 tablespoon chia seeds, ground

For the matcha cashew cream:

• 1 cup raw cashews, soaked overnight
• 6 Medjool dates, soaked overnight
• 1 teaspoon matcha powder
• Raw almond milk

For the topping:

• Shredded coconut

Method:

1. In a high-speed blender, pulse raw almonds until a corse/fine flour is made. Add in the rest of your base ingredients and pulse till combined. It should be a thick batter.
2. Line a 9×9 brownie pan with unbleached parchment paper, spread out your brownie base evenly. Let these chill for an hour in the freezer.
3. Back to your high-speed blender: Whirl together your matcha cream ingredients until smooth. About 1-2 minutes on high.
4. Grab your raw brownies and evenly spread the matcha cream over the top. Top with shredded coconut (optional).
5. Chill for another 1-2 hours in the freezer.
6. Enjoy!