1/3cuprice malt syrupyou can also use honey or maple syrup
1tablespoonmatcha powder
Instructions
Process base ingredients. Process pecans in a blender or food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.
Prepare base layer. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
Melt cacao butter. Add the cacao butter and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter has melted
Prepare matcha layer. Add the matcha powder and whisk until well combined. Spread over the brownies and place back into the freezer for approximately one hour to set.
Slice and store. Slice the brownies into squares and serve. Keep stored in an airtight container in the refrigerator for 3-4 days.
Notes
The cook time does not include the time it takes for these raw matcha brownies to set in the freezer.