



To Make
2 cups (5 dl) fresh medjool dates, remove the seeds
4 tbsp coconut oil (room temperatur)
2 tbsp maple syrup
6 tbsp raw cacao powder, or ordinary cocoa powder
1 tsp vanilla powder (not sugar) or 1 vanilla bean
3 chai tea bags, cut them open (we use Pukka or Yogi)
2 tbsp grounded flax seeds (you can buy grounded or use a coffee grinder)
two pinches of sea salt
1/2 cup (1,2 dl) hazelnut, roughly chopped (you can use any kind of nuts or seeds)
Put all ingredients, except the hazelnuts, in a high speed blender. Add the chopped hazelnuts and work the dough by hand. Take a brownie tin or a plate, cover it with plastic wrap and press down the dough to whatever thickness you prefer (ours are about 1/2 inch high). Rub a bit of coconut oil on your hands to prevent the dough from sticking on them. Put the cake in the fridge and let it set for a least half an hour.
Slice it up in pieces, sprinkle with cacao powder and garnish with whole hazelnuts.