Yinarr Meal Pantry

INGREDIENTS

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100 grams Almond Meal​ (Alternative  50 grams Almond Meal & 50 Grams LSA)

50 grams Coconut Flour

Pinch Salt

50 grams Cocoa Butter or Ghee

100 grams Cocoa Powder

150 grams Sultanas

30 grams Shredded Coconut

100 grams Coconut Oil or Macadamia Nut Oil

1 Tablespoons Honey

150 grams Hazelnuts

Mint leaf for garnish

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FROSTING

1/4 Cup of Cocoa Powder

2 Teaspoons of fine ground Coffee Beans

​1 Tablespoons Honey (can use  maple syrup)

2 Avocado (flesh removed into bowl)

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METHOD

​Place all ingredients (except hazelnuts) into a food processor. Blend everything together in a food processor until mixed well.  Press into a tray and slice into small squares.  Place in refrigerator to set.  Prior to serving,  place hazelnuts on an oven tray and roast in a 200 degrees Celsius oven for 10 minutes.  Remove from oven and chop roasted hazelnuts roughly. Assemble Paleo Choc Brownies by placing on small brownie square on a plate.  Arrange hazelnuts over brownie.  Gently place another brownie over the hazelnuts and arrange more hazelnuts on top.  Garnish with mint and share with a friend with a cup of tea.

 

FROSTING

 

Place all ingredients in the bowl of your food processor and blend together until frosting is smooth.  Taste for sweetness preference and add a little more honey or maple  1/2 teaspoon at a time.  This will make approximately 12 Brownie towers.  Left over frosting can be stored in an airtight container in the fridge.