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Combine raw cashews and rolled oats in a food processor and grind to fine crumbs.
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Add 20g cacao, together with cinnamon and vanilla essence, and process .
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Add pitted dates and process until mixture comes together.
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Add the 2 Tablespoons coconut oil and process.
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If the mixture is still not combined fully you can add a Tablespoon or 2 of water.
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Press into half of a 20 x 24cm baking tray and place in the freezer for at least an hour. By only using half the tray it will make the squares the correct height.
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Spread the top with the nut butter to form a layer, and freeze again.
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To make the topping combine the oil, maple syrup and the 3 Tablesoons of cacao, in a pot and melt.
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Allow to cool until it just runs and pour over the brownie bites.
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Chill to firm it up and cut into 16 squares.
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Keep in the refrigerator.