Brownies recipe

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  • Yield: 1 pan, 6 × 8 in (15 × 20 cm), or 12 pieces
  • Preparation Time: 40 Minutes


For the Dough
  • 5 dates (medjool are best)
  • 1⁄2 cup almonds
  • 3⁄4 cup walnuts
  • 2⁄3 cup pecans
  • 3 tbsp agave syrup
  • 4 tbsp cocoa powder
  • 1⁄4 tsp vanilla extract
For the Topping
  • 1 tbsp plus 1 tsp liquid coconut oil
  • 3 tbsp coconut butter
  • 4 tbsp cocoa powder
  • 1 tbsp cacao nibs
  • 3–4 tbsp coconut sugar or birch sugar (xylitol)
How to Make It
  1. Soak the dates overnight in cold water. This intensifies their sweetness. Drain just before using them. Pit the dates.
  2. Chop the almonds in a food processor, then add the walnuts and pecans, and chop. Add the remaining dough ingredients and process until smooth and combined. Don’t worry if you can see a few pieces of nuts, as this will make the brownies nice and crunchy.
  3. Using your hands, press the dough evenly into the cake pan. It should be about 1 in (3 cm) high. Put the brownies in the refrigerator for 30 minutes to harden.
  4. To make the topping, melt the coconut oil and coconut butter (Rocher Torte). Place them into a blender, add the remaining ingredients, and blend until everything is well combined. If needed, carefully add a bit of water the mixture should not be too runny. Spread the topping over the brownie dough. Put the brownies into the refrigerator for 30 minutes for a final chill, or into the freezer for 10–15 minutes.
  5. Cut the brownies into large pieces. They will keep in the refrigerator for 4–5 days (if they survive that long without being eaten).

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