GF: DF: SF: V: PALEO

Makes 9 large squares

Brownie:

300g almond meal

150 medjool dates

150g dried figs

3 tbs honey

5 tbs cacao

1.5 tsp vanilla extract

Topping:

200g coconut oil (hard)

120g cacao

2 tbs agave nectar

Honey yoghurt:

1/2 cup coconut yoghurt

1 tbs honey

Blend brownie ingredients in a blender until a fudgy ball forms. Press into a slice tin lined with baking paper and place in freezer or fridge to set. For the topping, blend coconut, agave and cacao together and immediately “ice” your brownie. Place back in fridge or freezer to set. To serve, cut into 9 big squares (or smaller!). For honey yoghurt, blend honey and yoghurt, drizzle on extra to serve. Enjoy!