This is a no-bake, fudgy brownie that’s refined-sugar, and gluten, and dairy-free. It has a rich dense, moist and full of chocolate espresso flavor! Thanks to Dana for this recipe, creator of the Minimalist Baker – www.minimilastbaker.com
Ingredients
| 1 ½ cups | raw walnuts (divided) |
| 1 cup | raw unsalted almonds (roughly chopped) |
| 2-2 ½ cups | organic medjool or deglet noor dates (pitted) |
| ¾ cups | raw cacao Powder |
| 1-2 tsp | espresso powder or finely ground coffee (your preference) |
| 1 | pinch sea salt |
Instructions
Servings: 20 brownies
1) Place 1 cup of walnuts and 1 cup of almonds in a food processor and blend until finely ground.
2) Add the cacao powder and sea salt. Pulse to combine and transfer to bowl. Set aside
3) Add the dates to the food processor and blend until small bits remain. Set aside in a bowl.
4) Add nuts and cacao mixture back into the food processor. While blending add small pieces of dates. Process until a doughy consistency is achieved. Add more dates if the mixture does not hold together when squeezed in your hand
5) Add the brownie mixture to a small parchment paper lined cake or loaf pan and add remaining walnuts. Toss to combine and evenly distribute, then press down with your hand until it is flat and firm.
6) Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. It can last in the refrigerator for two weeks and the freezer for two months.
| Calories | 173g |
| Fat | 8g |
| Saturated fat | 0.8g |
| Sodium | 13mg |
| Carbohydrates | 25g |
| Fiber | 5.2g |
| Sugar | 18g |
| Protein | 5g |
This is a no-bake, fudgy brownie that’s refined-sugar, and gluten, and dairy-free. It has a rich dense, moist and full of chocolate espresso flavor!
Ingredients
| 1 ½ cups | raw walnuts (divided) |
| 1 cup | raw unsalted almonds (roughly chopped) |
| 2-2 ½ cups | organic medjool or deglet noor dates (pitted) |
| ¾ cups | raw cacao Powder |
| 1-2 tsp | espresso powder or finely ground coffee (your preference) |
| 1 | pinch sea salt |
Instructions
Servings: 20 brownies
1) Place 1 cup of walnuts and 1 cup of almonds in a food processor and blend until finely ground.
2) Add the cacao powder and sea salt. Pulse to combine and transfer to bowl. Set aside
3) Add the dates to the food processor and blend until small bits remain. Set aside in a bowl.
4) Add nuts and cacao mixture back into the food processor. While blending add small pieces of dates. Process until a doughy consistency is achieved. Add more dates if the mixture does not hold together when squeezed in your hand
5) Add the brownie mixture to a small parchment paper lined cake or loaf pan and add remaining walnuts. Toss to combine and evenly distribute, then press down with your hand until it is flat and firm.
6) Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. It can last in the refrigerator for two weeks and the freezer for two months.
Thanks to Dana, creator of the Minimalist Baker: www.minimilastbaker.com
| Calories | 173g |
| Fat | 8g |
| Saturated fat | 0.8g |
| Sodium | 13mg |
| Carbohydrates | 25g |
| Fiber | 5.2g |
| Sugar | 18g |
| Protein | 5g |
Created by insivika
Thanks to Dana for this recipe, creator of the Minimalist Baker – http://www.minimalistbaker.com
Harvard says: Eat your walnuts!
https://www.health.harvard.edu/blog/health-benefits-of-walnuts-2018081314526
Indeed, because eating walnuts can help lower the LDL (bad) cholesterol in the blood and lower the risk for cardiovascular diseases. Thanks for the comment and article Arthur!
Andrea,
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I submitted my subscription last week. So excited for you!!!
Regina
Thanks Regina. Now you’ll get the weekly blog/newsletter in your email. I appreciate your support, and thanks for spreading the word.