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Prep Time 20 mins
Servings 12 Brownies

Ingredients
  

Brownies

  • 1 cup Raw Walnut *
  • 1 cup Raw Almonds *
  • 2½ cups Pitted Dates *
  • ¾ tbsp Cacao Nibs *
  • ¼ tsp Salt *

Ganache Frosting (Optional)

  • ¼ cup Almond Milk
  • 1 cup Organic Raw Dark Chocolate *
  • 2 tbsp Coconut Oil *
  • ¼ - ½ cups Powdered Sugar
  • ¼ tsp Salt *

Instructions
 

For the Brownies

  • Place Walnuts and the Almonds in a food processor/blender and process until fine. 
  • Add the Cacao Powder and Salt and pulse to combine. Transfer to a bowl and set aside.
  • Add the Dates to the food processor/blender and process until small bits remain. Remove and set aside.
  • Add nut and cacao mixture back into the food processor and while processing, drop small handfuls of the Dates pieces into the food processor/blender.
  • Process until a dough consistency is achieved (add more Dates if the mixture does not hold together when squeezed in your hand)
  • Add the brownie mixture to a flat tray lined with baking paper and use left over roughly chopped Walnuts and Cacao Nibs on top to dress. Press down with your hands until flat and firm.
  • Place in freezer or fridge to chill for 10-15 minutes and cut into 12 even squares (do not cut if you want to add ganache)

For the Ganache

  • Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm.
  • Immediately add Organic Raw Dark Chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt
  • Add Salt and stir gently with a wooden spoon to incorporate, then add melted Coconut Oil and use a whisk to mix. Set in fridge for 10 minutes to thicken
  • Remove from the fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it is too think, add another few tbsp of powdered sugar and beat until light and fluffy
  • Frost the brownies with the ganache and top with additional Walnuts and Cacao Nibs (optional)
  • Slice brownie into 12 even squares and dig in!
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