This is a no cook brownie recipe, you need a food processor and a freezer.
For the brownie layer: · 1/2 cup raw almonds · 1/2 cup raw walnuts · 3/4 cup pitted dates · 1/4 cup raw cacao powder · 1/2 tsp vanilla extract · Dash of cinnamon · For the top layer: · 1/2 cup coconut butter or coconut oil · 1/4 cup raw agave nectar · 2 tbsp raw cacao powder
For the brownie layer: 1. In a food processor, grind the almonds and walnuts to a meal, being careful not to overprocess or the nuts will become oily. 2. Add the dates and pulse until the mixture is combined and crumbly. 3. Add the cacao powder, vanilla extract and sea salt and pulse to combine. The mixture should stick together when pressed between two fingers. 4. Press the brownie mixture into the bottom of a 9 x 5-inch loaf pan (or small square pan) and set aside. For the top layer: 5. In a food processor, process the coconut butter and agave nectar until smooth. 6. Add the cacao powder and pulse to combine. 7. Spoon the mixture onto the brownie base and smooth out with the back of a spoon. Sprinkle with shredded coconut. 8. Cover the pan with tin foil and place in the freezer for about 30 minutes until set. Cut into squares and serve, or store in the freezer for up to one month. · 2 tbsp shredded coconut, for garnish (optional)
