- 1 cup almond meal
- ½ cup Hemple hemp protein powder
- 1 ½ cups dates pitted
- ½ cup 100% cocao
- 1 Lemon rind only
- 2 shot spiced rum
- 1 vanilla bean
- 2 tablespoons mixed nuts and goji berries
- 2 tablespoons cocoa nibs
- ½ cup coconut oil
- ½ cup 100% cocoa
- 2 tbs maple syrup
Prepare a 8 inch square baking tin by lining it with baking paper
Soak your dates and spiced rum together for at least 10 minutes, then place in a food processor with hemp seeds and process until combined about 5 minutes.
Add almond meal, cocoa, vanilla bean, lemon rind and continue to process until combined and sticky, fold through macadamia nuts and cocoa nibs then transfer into prepared tin and refrigerate for at least 2 hours or place it in the freezer for 15 minutes if you're impatient.
To make lavender chocolate topping melt coconut oil and lavender in a pot then set aside for 5 minutes to infuse. Sift in cocoa powder then add maple syrup and mix until combined and smooth.
Poor topping on top of our brownie mix and refrigerate for 10 minutes, then garnishing with a sprinkle of bee pollen and some fresh lavender flowers.