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Brownie Mixture

• ¾ cup avocado oil
• ½ cup Walnuts
• ½ cup Almonds
• 1 ¼ cup Dates
• ⅜ cup Unsweetened Cocoa Powder
• ⅛ teaspoon sea salt
  
  

1. If dates are dry, soak in warm water for 10 minutes then drain
2. Place walnuts and almonds in food processor, then process until fine.
3. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
4. Add the dates to the food processor, then process until small bits remain.
5. Mix content of the bowl and the dates together
6. Combine the brownie mixture with small bits of chopped walnuts and cacao nibs. Mix until evenly distributed
7. Mix with hand until mixture solidifies
8. Then press down with hands until it is flat and firm on a parchment paper.
9. Make a rectangular shape and toss in the square pan
10. Place in fridge for 10-15 mins

Chocolate Ganache

• ⅛ cup almond milk
• ½ cup dairy free dark chocolate
• 1 tbsp coconut oil
• ¼ cup powdered sugar
• ⅛ tsp sea salt

1. Add almond milk to a bowl and microwave for 30 seconds
2. Immediately add chocolate to bowl and cover. Don’t touch for 2 minutes so it can melt.
3. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
4. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
5. Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
6. 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).