What to do
- In a high-speed blender or food processor, pulse cashews until the reach a consistency similar to almond meal. Add the powders, extract and espresso, dates, nut butter and sea salt. Pulse a few times more. Scrape down the sides of the bowl with a rubber spatula.
- Add almond milk and pulse for a few seconds to combine. Scrape down the sides of the bowl once more. If the mixture is crumbly and dry, add a tablespoon more almond milk and mix thoroughly by hand with a spatula to bring it all together. The “dough” should be slightly wet but hold its shape, similar to the feel of raw cookie dough.
- Using a 1-1/2 tablespoon cookie scoop, spoon and roll into balls placing on a parchment lined cookie sheet. Chill balls in the refrigerator for 30 minutes while you prepare the glaze.
- Combine cacao powder, extract, coconut oil and maple syrup in a small saucepan. Set over very low heat, whisking together to combine as coconut oil melts. Remove from the heat.
- Dip each brownie bite into the saucepan with melted *glaze, rolling around to coat all sides. Allow bites to set on a parchment-lined cookie sheet. While glaze is still wet, immediately sprinkle each bite with various toppings. The glaze will harden quickly. Bites keep well chilled—enjoy cold or room temperature!
Notes: If the glaze becomes too thick as you’re rolling in glaze, set saucepan over low heat until it loosens up again. Continue rolling!
What you’ll Need
- 2 cups cashews
- 1/4 cup beet powder
- 1/4 cup cacao powder
- ½ teaspoon pure vanilla extract
- 1 teaspoon brewed coffee or espresso
- 1 cup soft, pitted Medjool dates (about 12)
- ½ cup almond or cashew butter
- ½ teaspoon sea salt
- 2 tablespoons almond milk or nut milk of choice
- 2 tablespoons cacao powder
- 2 teaspoons pure vanilla extract
- 3 tablespoons unrefined virgin coconut oil
- 1 teaspoon all-natural maple syrup
- Goji berries, finely chopped
- Flaky sea salt
- Love Beets Beet Powder
- Cacao nibs or cocoa powder