Raw Brownie

INGREDIENTS

Brownies

• 1 cup + 1/2 cup raw walnuts (pre-soaked)

• 1 cup raw almonds (pre-soaked)

• 2 1/2 cups dates, pitted 

• 3/4 cup cacao powder 

• 2 Tbsp cacao nibs + more for topping

• 1/4 tsp sea salt

Frosting

• 1/4 cup almond milk

• 1 cup raw dark chocolate

• 2 Tbsp coconut oil, melted

• 1/4 - 1/2 cup agave syrup or sweetener of your preference

• 1/4 tsp sea salt

INSTRUCTIONS

1. Place all brownie ingredients into a food processor and process until smooth.

2. Add the brownie mixture to a small parchment lined 8x8 dish. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.

3. Place in freezer or fridge to chill.

4. Frosting: 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.

5. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.

6. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix.

7. Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.

8. 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).