Nut Date Brownies

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 Nut Date Brownies
No flour, no butter, no eggs, no milk or cream, and NO SUGAR. What? And wait until you taste these! They get their sweetness from the dates, and the consistency comes from nuts. They are beautiful, and oh so good. And bonus- you don't even have to cook them.
Prep Time 20 minutes
Servings
brownies
Ingredients
  • 1 cup raw walnuts for mix
  • 1/2 cup raw walnuts for topping
  • 1 cup almonds or almond flour
  • 20 medjool dates remove pits
  • 4 oz Kakosi Unsweetened Chocolate
  • 2 tsp fresh ground espresso
  • 1 pinch salt Himalayan or sea salt
Prep Time 20 minutes
Servings
brownies
Ingredients
  • 1 cup raw walnuts for mix
  • 1/2 cup raw walnuts for topping
  • 1 cup almonds or almond flour
  • 20 medjool dates remove pits
  • 4 oz Kakosi Unsweetened Chocolate
  • 2 tsp fresh ground espresso
  • 1 pinch salt Himalayan or sea salt
Instructions
  1. Add 1 cup each of walnuts and almonds, and the cocoa liquor (unsweetened chocolate) in your food processor, and process until finely ground
  2. Add espresso powder and salt, and pulse until combined. Remove the mixture from the food processor, and set aside in a bowl.
  3. Add pitted dates to the food processor, and process until dates are in small bits. Do not process to paste. Remove the dates and set aside in a separate bowl.
  4. Add the powdered mixture back into the food processor, and process while adding 1/3 of the dates at a time. When all the dates are in, process until a dough consistency is achieved. If the mixture is too dry, you can add more dates to achieve the desired consistency.
  5. Add the brownie mixture to a greased brownie pan. I use a pan that is 6 1/2 inches by 10 1/2 inches. You could also use a square 8 by 8 inch pan. You can use coconut oil to grease the pan, or if you prefer, line it with parchment paper. Press the mixture flat into the pan, and add the remaining 1/2 cup of chopped walnuts, and push them into the pan until the mixture is flat.
  6. Place in the refrigerator for 1 hour before cutting. Store in an airtight container. They will last 2 weeks in the refrigerator, and may be frozen.
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