Rose Petal Brownie

Ingredients: (makes 8 servings or more if you cut them into cutesy tea part size)

BASE
· Cooking spray, for pan
· 2 1/3 cups pitted dates
· 1 1/3 cups almonds
· 1/3 cup cocoa powder
· 2 teaspoons pure vanilla extract
· ¼ teaspoon fine sea salt
· 1 cup dried cherries
· 1 cup roughly chopped macadamia nuts

TOPPING
· ¼ cup cocoa powder
· ¼ cup maple syrup or agave
· 2 tablespoons melted coconut oil
· Fresh or dried rose petals, for finishing

DIRECTIONS:

MAKE THE BASE: Grease an 8-inch square baking pan with cooking spray and line with parchment paper.
1. In the bowl of a food processor, combine the dates, almonds, cocoa powder, 1 tablespoon water, vanilla extract and salt until the mixture is very smooth. Transfer the mixture to pan and press into an even layer.

2. Scatter the cherries and macadamia nuts over the base and gently press them in.

MAKE THE TOPPING: In a medium bowl, whisk together the cocoa powder, maple syrup and coconut oil to combine. Pour onto the base and spread into an even layer. Garnish with dried rose petals. Just be sure if you’re going to eat the pretty petals, that they are the “edible, organic” ones.

HACK: Don’t feel like ordering dried rose petals? It’s OK to scatter rose tea on top for a similar look and taste.

Place the pan in the refrigerator and let it chill for at least 2 hours. Serve immediately and store for up to a week in the refrigerator.