250g of pitted dates
80g of cashews
40g of pretzels (GF if needed)
140g of cashew or almond butter
1 tsp of vanilla
30g of cacao powder
A pinch of salt
For The Chocolate Ganache:
60g of cashew or almond butter
15g of maple syrup
10g of cacao powder
2 tbsp s of plant-based milk
For The Pretzel Reindeers:
15g of chocolate, melted
9 Chocolate Raspberry Brownie Protein Balls
Googly eyes (or more protein balls, chopped)
Step 1Soak the dates in boiling water for 10 minutes and then drain, reserving 1-2 tbsps of the water.
Step 2Blitz the cashews and pretzels in a blender to form a fine flour with small chunks then pour into a bowl.
Step 3Add the dates to the blender with the cashew/almond butter and vanilla and process until jammy. Add in the cashews and pretzels, cacao powder and salt and blitz until it forms a sticky dough. Scrape down the sides as necessary and add 1-2 tbsp of reserved date water if needed.
Step 4Line an 8-inch square dish with parchment paper. Transfer the sticky brownie mix to the dish and press down firmly to form an even base layer. Transfer to the freezer for 30-60 minutes.
Step 5Meanwhile, make the pretzel reindeer. Spoon over a little chocolate in the middle of the pretzel and add on the protein balls for the nose and then the eyes (or use extra protein balls chopped in 1/4). Place on a parchment lined tray and set in the fridge for 20 minutes.
Step 6Make the chocolate ganache by whisking or stirring together all the ingredients until smooth and creamy.
Step 7Spread the chocolate ganache over the brownies, chop into 9 squares and decorate with extra pretzels, some edible stars and the pretzel reindeer.