INGREDIENTS
2 cups (about 20-25) pitted soft dates * 2 Tbsp (50 ml) melted coconut oil 1 Tbsp (15 ml) water 1/2 cup (63 g) roasted pecans
1/2 cup (50 g) cocoa or cacao powder 1/3 cup (50 g) rough chopped dark chocolate Large flake sea salt (optional, but highly recommended)
DIRECTIONS
1. Preheat the oven to 180 C (350 F).
2. In a food processor, blend the dates, coconut oil, and 1 Tbsp water and blend
until smooth, thick and creamy, stopping to scrape down the sides as needed.
Note: if you don't have a food processor, this step can also be done by mashing the dates with a fork.
3. Add the roasted pecans (roughly chop them first if you aren't using a food processor) and a pinch of salt. Blend, stopping to scrape down the sides, but let some chunks of pecans remain.
4. Remove the blade, and add the cocoa powder, a pinch of salt and chopped chocolate, and mix into the batter with a spoon.
5. Smooth batter into a parchment lined baking dish, and spread evenly. Bake for 10 minutes.
6. Remove from oven and top with some more crushed pecans and a sprinkle of sea salt. Let cool for 15 minutes before cutting. These brownies are fudgiest if kept in the fridge.
Enjoy!
NOTES:
*if not soft, soak in warm water for 10 min first, then drain
Storage: Store in the fridge for up to 5 days, or in the freezer for up to a month.
Speed-it-ip: skip the baking and put them straight into the fridge for some
chewy no-bake brownies.