My friend Sarah came over for dinner last night, and after making some yummy stuffed sweet potatoes from this new cookbook, I wanted to whip up a quick and easy dessert, which is what prompted me to make these brownies!
I love that these are no-bake, made with heart healthy, brain boosting walnuts and antioxidant-rich cacao powder, and topped with crunchy cacao nibs.
I find that Amazon has the best deals on cacao powder and nibs, so I’ve linked out to them below in the ingredient list. Viva Labs is one of the brands I love!
These are easy to make…and easy to eat 🙂 Make them this weekend!
Yield: 20 servings
Ingredients
- 3 cups raw walnuts
- 2/3 cup raw cacao powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
- 1 cup pitted Medjool dates, soaked in warm water for 10 minutes to soften
- 2 teaspoons vanilla extract
- 1/4 cup shredded coconut, lightly toasted
- 1/4 cup raw cacao nibs
Directions
- In a food processor, blend walnuts, cacao powder, salt and cinnamon until nuts are finely ground.
- Drain dates and squeeze out excess water. Add dates, vanilla and toasted coconut to food processor. Process until mixture sticks together. If needed, add 1 tablespoon of water at a time to make brownies more moist.
- Line an 8-inch square baking pan with parchment paper. Press brownie mixture into the dish. Sprinkle with cacao nibs and press nibs into brownies.
- Put in freezer for 30-60 minutes to firm up and then cut into 20 squares.
- Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.