Guest Chef Telina Menzies whipped up this delicious number on the weekend, we know you are going to love it!  Totally raw – gluten, dairy and refined sugar free!  You are in for a treat! Okay, well there is some refined sugar listed below, but you can sub out the chocolate chips for cacao nibs to keep it clean.

⅓ cup raw pecans
½ cup blanched almond flour
4 tablespoons raw cacao powder
5 pitted medjool dates
½ tsp vanilla extract
½ tablespoon coconut oil, melted

2 x heaped tablespoons of raw peanut butter
Cookie Dough:
6 tablespoons coconut oil, melted
3 tablespoons coconut milk, full fat
1½ tsp vanilla extract
1 tablespoon raw honey
1½ cups almond flour
½ cup chocolate chips (or cacao nibs)

Using a food processor or a blender grind the pecans into course meal and place it in medium bowl, remove pits from dates and process it into a creamy paste
Using your hands, mix together the pecan meal with the almond flour, cacao powder, date paste, peanut butter, vanilla extract and coconut oil until all ingredients are combined
Line a 7×5-inch baking dish with parchment paper and spread the mixture until evenly distributed

In a large bowl, whisk together the coconut oil, coconut milk, vanilla extract and honey
Add almond flour and mix just until all ingredients are combined. Do not over mix gently fold in chocolate chips
Spread the cookie dough mixture on top of the brownie and use a piece of parchment paper to smooth the top of the cookie dough

Fridge for an hour

And enjoy they are amazing!


brownie2Finished product

Check out more of Telina’s recipes on her facebook page