I don’t think these need much of an introduction. They are raw, they are full of chocolatey goodness, they are healthy and they need to be made by you… right now! I guarantee you won’t be sorry you made these, you will only be sorry if you don’t double the recipe.

What you need:

For the brownies-

2 cups ground walnuts

+ additional handful, chopped

1 cup pitted medjool dates, packed tightly (variation: 1/2 cup sultanas & 1/2 cup medjool dates)

1/2 cup cacao powder

2 tablespoons lucuma powder

2 pinches Celtic sea salt

1 teaspoon vanilla extract

2 tablespoons desiccated coconut

* Optional:

Small handful sweetened cacao nibs

Small handful whole sultanas

For the icing -

1/2 cup cacao powder

1/2 cup coconut oil

2 pitted medjool dates

1 tablespoon raw honey

1 teaspoon vanilla extract

For the double cream -

To see the recipe CLICK HERE (omit strawberries/peaches), place in fridge to set prior to using

How to make:

For the brownies:

1. Using a food processor: place ground nuts, cacao, lucuma, salt and vanilla extract. Process until mixed
2. Leave food processor on and slowly feed though dates one at a time until a dough forms
3. Turn off the processor and with a spoon, mix in additional chopped walnuts and nibs/sultanas if using
4. Lightly dust the base of a rectangle non-stick pan/dish with the desiccated coconut
5. Press the dough tightly into the pan using a spoon to form a brownie

For the icing:

1. Place all ingredients into a high speed blender and blend until smooth**
2. Pour or spoon icing onto brownies and place in the fridge or freezer to set for an hour
3. Once ready to serve, gently cut into 12 squares and devour with the double cream
4. Keep these stored in the fridge in an airtight container (if you have any left over)

** The icing will turn quite hard when cold so if not using right away, leave out at room temperature (only for a few hours though, any longer and store in the fridge but let soften slightly before using).

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