Espresso Walnut Brownie

Ingredients

• 1 1/2 Cups Raw Walnuts (Splits)
• 1 Cup Raw Unsalted Almonds (Roughly Chopped)
• 2 - 2 1/2 Cups Dates (Pitted)
• 3/4 Cup Cocoa Powder OR Raw Cacao If You Have It
• 1-2 Tsp Espresso Powder Or Finely Ground Coffee (Depending On Preference)
• 1 Pinch Sea Salt

Method

Directions:

• Place 1 cup walnuts and 1 cup almonds in the food processor and process until finely ground (amounts as original recipe is written // adjust if altering batch size).
• Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
• Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
• Add nut and cocoa mixture back into the food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
• Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining roughly chopped walnuts (1/2 cup as the original recipe is written). Toss to combine and evenly distribute, and then press down with your hands until it is flat and firm.
• Place in the freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.