Bottom Brownie Layer
1 cup soaked and drained walnuts
1 cup soaked and drained almonds
1 cup chocolate brownie mix (from my office)
2 T. gold ground flax seed
2 T. Hemp seed
1/2 cup maple syrup
1 tsp. chili powder
In a food processor, process nuts until roughly ground. Add remaining ingredients and process until a firm dough forms. Press into the bottom of a 8X8 pan lined with parchment or wax paper.
½ cup tahini
¼ cup maple syrup
¼ date paste
¼ cup coconut oil, softened or melted
1 tsp vanilla essence
Large pinch Himalayan salt
In a high powered blender, blend all ingredients. Spread on brownie layer.
¼ cup coconut oil melted
½ cup cocoa powder
2 T. maple syrup
½ tsp. chili powder
½ tsp. cinnamon
½ tsp. vanilla powder
1 tsp. red pepper flakes (sprinkle on top)
Blend and spread over caramel layer. Sprinkle red pepper flakes. Freeze to set. Remove and cut into squares and store in freezer. Individual brownies thaw quickly.