Ingredients:

FOR THE BROWNIES:

  • 1 cup almond or walnut pieces
  • 1/2 cup sunflower seeds
  • 250g pitted dates (soaked in tepid water for 3 hours-then well drained)
  • 1/2 cup raw cacao powder or cocoa powder
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  •  2 tbsps raw cacao nibs
  •  1/4 cup cashew pieces

FOR TOPPING:

  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or cocoa powder
  • 1/4 cup fruit syrup/maple syrup/ agave syrup
  • small pinch fine sea salt
  • 1/4 tsp pure vanilla extract

Directions:

  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. In a food processor, process the walnuts into a fine crumb.
  3. Add the sunf seeds and the pitted dates and process until finely chopped and sticky
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and cashews until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. Use a warmed spoon to level it off.
  7. Place in the freezer for about 10 minutes.
  8. For the chocolate topping: Melt the coconut oil over v low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  9. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
  10. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).

Store leftovers in the freezer, ready to eat straight away.

The Best Guilt Free Chocolate Brownies.

Adapted from Oh She Glows website recipe.