Frosty Snow Pecan and Walnut Brownie Cake

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OMG, I was making this without even thinking of making this into a Christmas themed dessert, and for some reason it just randomly happened!

Doesn’t this look like the perfect snowing dessert to bring out on Christmas? I just can’t get over how everything just came together!

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It even has the red colours, which match the theme really well.

So the trick to making this cake is using pre-ground up oat flour, and not the large oats itself. When you’re blending all the ingredients, it should become a little powdery. That way, you will end up like a dense cake-like texture!

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I love how this tastes so good but is a powerhouse of nutrition, with chia seeds, flaxseed and walnuts with plenty of Omega 3, and healthy extra virgin olive oil. I don’t think people could even believe that this is healthy.

A note that this is a small cake that only serves two people, so if you’re making it for a family of four or five, you will need to double or triple the recipe.

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So what is everyone going to do for Christmas? No snow yet, but I think I will see one soon. – WTF am I saying? I just looked outside and what do I see? SNOW! Seriously, I’m not kidding. I can’t believe it. I was even thinking that it would snow when I say it wasn’t snowing yet.

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It’s funny but as I grew up in Australia, I had always been used to hot Christmases. While Santa in most countries wear red, I picture Santa wearing boxer shorts and surfing in the sun. HAHAHA!

Hope everyone have a really safe and happy time during the holidays.

May all your wishes come true!

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Frosty Snow Pecan and Walnut Brownie Cake

1/3 cup oat flour
1/3 cup pecans
4 pitted dates
2 tablespoons buckwheat flour
1 tablespoon cacao powder
1 tablespoon golden flaxseed meal
1 tablespoon shredded coconut
1 tablespoon chia seed
1 tablespoons extra virgin olive oil (or coconut oil)
1 teaspoon cacao nibs
1 tablespoon unsweetened coconut/almond milk
1 tablespoon crushed walnuts
1 teaspoon pure vanilla extract

Topping
1 tablespoon better than milk rice powder
1 tablespoon unsweetened coconut milk
1 teaspoon virgin coconut oil

To make the Brownie Cake: First, make the oat flour if you haven’t. You can do that by putting some oats in the blender and blend until it becomes powdery flour.

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Add the oat flour, pecans, dates, buckwheat flour, cacao powder, flaxseed meal, coconut, chia seed, olive oil and cacao nibs in the blender. Blend until it becomes like a thick flour. At this point, it shouldn’t be very sticky yet.

Spoon it all into a bowl and add the coconut/almond milk, walnuts (crush them in your hands first) and vanilla extract. Stir for a bit.

Spoon the mixture into a mini springform pan and press it down with a spoon until everything is flat and even. Put it in the freezer while you prepare the topping.

To make the topping: Combine the rice milk powder with coconut milk and coconut oil. Stir it around, and put it in the freezer. This will help it harden a little.

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After freezing both the brownie cake and topping for about 10 minutes, take them both out. Stir the topping and pour it over the brownie and let it spread out. Put it back into the freezer for another 5-10 minutes.

Add toppings like cacao nibs, goji berries, shredded coconut and serve.

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Frosty Snow Pecan and Walnut Brownie Cake
Serves: 2
 

Ingredients
  • ⅓ cup oat flour
  • ⅓ cup pecans
  • 4 pitted dates
  • 2 tablespoons buckwheat flour
  • 1 tablespoon cacao powder
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon shredded coconut
  • 1 tablespoon chia seed
  • 1 tablespoons extra virgin olive oil (or coconut oil)
  • 1 teaspoon cacao nibs
  • 1 tablespoon unsweetened coconut/almond milk
  • 1 tablespoon crushed walnuts
  • 1 teaspoon pure vanilla extract
Topping
  • 1 tablespoon better than milk rice powder
  • 1 tablespoon unsweetened coconut milk
  • 1 teaspoon virgin coconut oil

Instructions
  1. To make the Brownie Cake: First, make the oat flour if you haven’t. You can do that by putting some oats in the blender and blend until it becomes powdery flour.
  2. Add the oat flour, pecans, dates, buckwheat flour, cacao powder, flaxseed meal, coconut, chia seed, olive oil and cacao nibs in the blender. Blend until it becomes like a thick flour. At this point, it shouldn’t be very sticky yet.
  3. Spoon it all into a bowl and add the coconut/almond milk, walnuts (crush them in your hands first) and vanilla extract. Stir for a bit.
  4. Spoon the mixture into a mini springform pan and press it down with a spoon until everything is flat and even. Put it in the freezer while you prepare the topping.
  5. To make the topping: Combine the rice milk powder with coconut milk and coconut oil. Stir it around, and put it in the freezer. This will help it harden a little.
  6. After freezing both the brownie cake and topping for about 10 minutes, take them both out. Stir the topping and pour it over the brownie and let it spread out. Put it back into the freezer for another 5-10 minutes.
  7. Add toppings like cacao nibs, goji berries, shredded coconut and serve.


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