Super delicious, I dare you to try these! I came across these from The Minamalist Baker - amazing!
BROWNIES
- 1 1/2 cups raw walnuts (1 cup for main brownie) + (1/2 cup for topping)
- 1 cup raw almonds
- 2 1/2 cups dates (pitted and if dry, soak in warm water for 10 minutes then drain)
- 1/4 cup of Vanilla Happy
- 1/2 cup of raw cacao
- 2 Tbsp cacao nibs (plus more for topping)
- 1/4 tsp sea salt
GANACHE FROSTING (optional)
- 1/4 cup almond milk
- 1 cup 85% dark chocolate (chopped)
- 2 TB coconut oil (melted)
- 1/4 - 1/2 cup powdered sugar
- 1/4 tsp sea salt
INSTRUCTIONS
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Place 1 cup walnuts and the almonds in food processor and process until finely ground.
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Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
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Add the dates to the food processor and process until small bits remain. Remove and set aside.
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Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
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Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
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Add the brownie mixture to a small parchment lined 8x8 dish and before pressing, add remaining 1/2 cup roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. Laying down a piece of plastic wrap to prevent sticking and get it really flat.
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Lift parchment paper to remove brownies from dish and use hands to slightly squash in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
- Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
FOR THE GANACHE:
- Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
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Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
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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.
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Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
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Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
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Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).