Servings: 6 brownies
Calories: 346kcal
Ingredients
- 1 cup cashews
- ⅓ cup cocoa powder or cacao powder
- 8 ounces dates pitted
- 2 tablespoon coconut oil
- ¼ teaspoon sea salt
Topping
- 2 tablespoon coconut oil
- 2 tablespoon date syrup
- 2 tablespoon cocoa powder or cacao powder
- cacao nibs for garnish, optional
Instructions
- Process raw cashews in a food processor fitted with the blade attachment until a flour is formed and right before it turns into a butter, about 3 to 4 minutes.
- If needed, soak the dates in a bowl of hot water for a few minutes to soften, and drain well. (Fresh, soft dates do not need to be soaked.) Remove the pits.
- Add dates, cocoa powder, coconut oil and sea salt to food processor bowl with cashews.
- Pulse to break up the dates. Then, process for 3-4 minutes until the mixture is very smooth and the “dough” begins to pull away from the side of the bowl.
- Line a small baking dish (about 8x8 inches) with parchment, and add brownie batter, using your hands to press the batter down and spread it evenly across the pan.
- In a small bowl, stir together coconut oil, date syrup and cocoa powder.
- Drizzle the chocolate layer over the top of the brownies, and sprinkle with cocoa nibs or other desired topping, such as fruit, nuts or coconut.
- Freeze until firm, about 1 hour, and then slice into bars to store. They're best straight out of the fridge or freezer, when the topping has a "snappy" texture. We advise storing these brownies in the fridge, given their "raw" status.
Notes
Notes: It’s best to measure dates by weight because different varieties can have a wildly different weight per cup. 8 ounces is roughly 1 cup of pitted Medjool dates, but over 2 cups of a smaller, drier date variety.
Macros for 1 out of 6 brownies:
5.5g Protein | 42.5g Carbs | 18.5g Fat | 346 Calories | 6g Fiber
Nutrition
Serving: 1brownie | Calories: 346kcal | Carbohydrates: 42.5g | Protein: 5.5g | Fat: 18.5g
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