Ingredients
Scale
- 2 cups walnuts or pecans (finely ground)
- 1 cup medjool dates, pitted (soaked in warm water for 10 minutes if dry)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup almond butter or peanut butter
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips (optional for topping)
- 1 teaspoon coconut oil (if melting chocolate for topping)
Instructions
- Line an 8×8 inch square baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out later. If your dates feel stiff or dry, soak them in hot water for about 10 minutes, then drain them thoroughly and pat dry before using.
- Place the walnuts or pecans into a food processor. Pulse until the nuts reach a fine, crumb-like consistency, but be careful not to over-process them into nut butter. Add the cocoa powder and sea salt, then pulse again to combine the dry ingredients evenly.
- Add the pitted dates, nut butter, maple syrup, and vanilla extract to the food processor. Process the mixture on high until a “dough” forms. You will know it is ready when the mixture starts to clump together into a ball and feels tacky to the touch. If it feels too dry, add a teaspoon of water and pulse again.
- Transfer the brownie mixture into your prepared baking pan. Use a spatula or the bottom of a flat glass to press the mixture firmly and evenly into the corners. The harder you press, the fudgier the bars will be. If you want a chocolate topping, melt the chocolate chips and coconut oil together and spread it over the top.
- Place the pan in the refrigerator for at least 30 minutes (or the freezer for 15 minutes) to allow the bars to firm up. Once set, lift the parchment paper out of the pan. Use a sharp knife to slice the block into 12 even bars. Serve immediately or store for later.
- Cook Time: 15 minutes