The best thing about this recipe is that it is one of the healthiest chocolate brownie slices you’ll ever come across:-) Thanks for sharing and inspiring it Sonya!:-)
- 1 cup of raw cacao powder (I use Loving Earth)
- 1/4 cup organic raw agave syrup (or honey)
- 1/2 cup organic raw coconut oil (I am using the Melrose brand at the moment)
- 1 and 1/2 cups walnuts and 1/2 cup pecan or hazelnut
- 10 pitted medjool dates
- Chop walnuts and other nuts in a food processor with medjool dates and 1/2 a cup of cacao powder. You want the mix to be crumbly but moist – and preferably not a paste or a dough.
- Optional – line a pyrex dish with either baking paper or clingwrap. I no longer line the dish unless I am making it to take to a party and I want to be able to get it out easily. Currently, I use a medium sized rectangular pyrex dish for this recipe which is 8x6x2 inches.
- Press the walnut, date, cacao powder into the pyrex dish base. Use a fork to firmly press the mix (it’ll resemble the base of a hedgehog slice – eg. pretty dense).
- Prepare the topping by ensuring the coconut oil is warmed (so it is a liquid), then by using a stick blender, combine the remaining 1/2 cup of cacao powder, the 1/2 cup coconut oil and 1/4 cup of agave syrup and blend until it resembles liquid chocolate.
- Pour the chocolate topping over the walnut base and ensure it is evenly spread (I spread it out with a spatula).
- Place the slice into the fridge to set. For best results you want to leave it in the fridge for about 4 hours.
This recipe contains no added: dairy, soy, yeast, gluten, wheat, egg and if you use agave, it is suitable for vegans. This recipe contains tree nuts. If you would like more information about allergens and food labels, please check out the articles and corresponding links.
Where to buy ingredients:
- You can buy the medjool dates in your local supermarket – they are usually in the fresh food section, or alternatively from organic produce stores.
- Coconut oil, agave and cacao powder can be purchased from organic produce stores or health food stores. Some supermarkets may stock coconut oil and agave.
How to change this recipe
- If you don’t have agave, you can use honey (although check the sweetness before pouring as sometimes I find I need more honey to match the sweetness of the agave).
- If you don’t like walnuts you could replace them with different nuts, however, the bitterness of the walnut helps to balance the sweetness of the chocolate topping.
This is one of my favourite recipes. It is so easy to prepare and absolutely delicious – and a little goes a long way.