Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish

1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
1 cup raw almonds
2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
3/4 cup cacao powder or unsweetened cocoa powder
2 Tbsp cacao nibs (plus more for topping)
1/4 tsp sea salt
1/4 cup almond milk
1 cup dairy-free dark chocolate (chopped)
2 Tbsp coconut oil (melted // or sub vegan butter)
1/4 - 1/2 cup powdered sugar
1/4 tsp sea salt

Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.

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