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5-Minute Espresso Walnut Brownies (No Bake)

by Jan 6, 2019Special Day Recipe5 comments

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.

 

Edit
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

 

Edit
Calories 173g
Fat 8g
Saturated fat 0.8g
Sodium 13mg
Carbohydrates 25g
Fiber 5.2g
Sugar 18g
Protein 5g

5 Comments

    • Andrea

      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!

      Reply
  1. Avatar

    Andrea,
    Glad to see your blog/newsletter has been launched?

    I submitted my subscription last week. So excited for you!!!

    Regina

    Reply
    • Andrea

      Thanks Regina. Now you’ll get the weekly blog/newsletter in your email. I appreciate your support, and thanks for spreading the word.

      Reply

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