5 Minute Espresso Walnut Brownies (No Bake

• Vegan
• Gluten free

• Produce

  • 3/4 cup Cocoa powder or raw cacao if you have it
  • 2 cups Medjool or deglet nour dates, pitted

• Baking & Spices

  • 1 pinch Sea salt

• Nuts & Seeds

  • 1 cup Almonds, raw unsalted
  • 1 1/2 cups Walnuts, raw

• Drinks

  • 1 tsp Espresso powder or finely ground coffee

Found on minimalistbaker.com

Description

Ingredients

• 1.5 cups raw walnuts, divided
• 1 cup raw unsalted almonds, roughly chopped
• 
2 - 2 1/2 cups Medjool or Deglet Nour dates, pitted
• 3/4 cup cocoa powder OR raw cacao if you have it
• 1-2 tsp espresso powder or finely ground coffee (depending on preference)
• pinch sea salt

Directions

• Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
• Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
• Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
• Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
• Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
• Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.

Nutrition