A confession: These aren’t quite like a traditional cake brownie, but they are pretty remarkable. The texture is rather fudgy, and they are sweetened only with dates and fortified with walnuts. These are not just fast, but good for you, too. Store them in the refrigerator or freezer for a chocolate fix anytime the craving hits!
Makes: 16 (2-inch square) brownies
Tip: Greasing a baking pan or dish helps parchment paper stick and makes it easier to press in batter.
1. Grease an 8 x 8 baking dish with coconut oil and line with parchment paper.
2. In a food processor fitted with the metal blade, process the walnuts to a fine crumb.
3. Add dates, cacao and salt and process until it forms a smooth mass. Taste for sweetness and add coconut sugar if necessary.
4. Stir in pecans and cacao nibs and transfer the mixture to the prepared baking dish. Press dough evenly in the pan and refrigerate, covered, for a few hours to set, or in the freezer for 15 to 20 minutes to set more quickly. Spread frosting on top, if desired.
5. Store in the refrigerator.
1. Chill the can of coconut cream for at least 6 hours. Chill your mixing bowl in the freezer for at least 15 minutes.
2. In a double boiler, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn’t harden.
3. In the chilled mixing bowl, add the coconut cream. Make sure not to use any coconut water that’s at the bottom of the can (if there is any). Save that for smoothies or another recipe.
4. Add the melted chocolate, cacao powder and salt and beat (use the whisk attachment if possible) until everything is thoroughly combined. Cover the bowl and chill the frosting for 2-3 hours until it firms up.
5. Remove the bowl of frosting from the fridge and whip it until it becomes fluffy. Frost the brownies.