double layered brownies

Truly heavenly brownies without any sugar, maple syrup or any other syrupy stuff… it’s possible!

These double layered brownies from my book "With a Pinch of Yoga" are sweet AND good for you. I love them as dessert, but they're equally great when you combine them with a smoothie for breakfast.

for the base:
2 ½ cups pitted dates
1 cup almond flour
½ cup coconut flour
⅓ cup coconut oil
3 tbs raw cacao
½ tsp cinnamon
¼ tsp vanilla

Put the dates in a food processor or powerful blender. Pulse the dates until chunky and sticky. Add the cacao, cinnamon, vanilla and salt. Pulse again, until well combined. The sticky combination will start to form into a ball. If that doesn’t happen, no worries, the coconut oil will help everything stick together.
Add the almond flour and coconut flour to the mixture and pulse until well combined. Melt the coconut oil, add to the mixture and blend well.
Transfer the mixture to a brownie pan and press firmly in the pan. Set aside while making the second layer.

for the top layer:
1 cup dried apricots
1 cup walnuts
⅓ cup coconut oil
1 ½ tbs raw cacao
¼ tsp cinnamon
⅙ tsp vanilla
tiny pinch of salt

Soak the dried apricots in hot water, for at least ten minutes. Drain and put in a food processor or powerful blender. Process until chunky. Add the cacao, cinnamon, vanilla and salt. Pulse until well combined.
Melt the coconut oil, add to the mixture and blend until combined. Add the walnuts and pulse for a few seconds, until combined and broken, but still chunky.
Transfer to the brownie pan, pressing the topping lightly on the base.
Put in the fridge for at least two hours to set. Slice and enjoy!

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Irina emits a healing energy that just feels good to be with. Each time we've met, I've relaxed into her presence, openness, authenticity and ability to offer support. She has helped me gain the perspective I needed to be more compassionate and gentle with myself. If you're ready to do the hard work of personal growth, I'd highly recommend partnering with Irina.

- April