|9 tbsp||unsweetened cocoa powder|
|350 g||pitted dates|
|3 tbsp||popped amaranth|
|2 tbsp||cocoa nibs|
|60 ml||maple syrup|
|2 tbsp||coconut oil (melted)|
|25 g||bittersweet chocolate (melted)|
|sliced almonds (for garnish)|
Grind pecans, almonds, cocoa powder, and salt in a food processor. Add dates and mix until the ingredients come together into a thick paste.
Pour the mixture into a bowl, add puffed amaranth and cocoa nibs and stir well to combine. Put the mass in a 9x9-in baking dish and press firmly.
Mix the maple syrup, melted coconut oil, and melted dark chocolate in a bowl. Add the remaining cocoa powder and salt and stir with a whisk until combined.
Spread the glaze on the brownies and sprinkle with almond slices. Transfer to the refrigerator to chill for approx. 1 hr., then cut into pieces. Enjoy!