These brownies are heavy on ingredients, and that’s intentional, because this is another ‘spiked’ brownie recipe, intended to use a lot of oil, and therefore a lot of ingredients to sweeten it in response. The oil is, of course, canna-oil, but you don’t have to use this at all as it would taste yummy without the green. My partner had spent a number of days gently slow cooking a little of the bud in coconut oil, and I offered to make another slice for him by way of portion control.
On a different note; we went to the wonderful Source Bulk Foods store, and purchased a mixed grain cereal – raw buckwheat, puffed amaranth, sunflower seeds, sesame seeds and flaxseeds. All raw and all yummy. This was the base for our slice, because of the variety of texture and nutrition. Please be warned before visiting your local Source store, however, because you will leave with a lot of paper bags and no money. I really could have spent $1000 dollars in that store…
1 ½ cups mixed grains
½ cup date paste
1.Blend the two together in a food processor until thick.
1 cup coconut oil, melted
½ cup maple syrup
1 cup cacao
3 fat bananas
1. Stir together the melted oil and the maple.
Sieve the cacao into the oil/maple, and stir together. It should be lovely and silky.
2. In a small smoothie blender, blend up the bananas.
3. Pour it into the chocolate, and stir it through.
Test for taste. It should be YUMMY.
4. Pour over the base and move to the fridge.
Allow to set in the fridge for about one hour.
Divide into 8 pieces (or 1g canna per slice).