RAW CHOCOLATE NIB BROWNIES

RAW CHOCOLATE NIB BROWNIES

Serves 20

INGREDIENTS
  • 2 cups (about 200g) dates, pitted
  • 1¼ cup walnuts, ground finely
  • 1 cup almonds, ground finely
  • ¼ cup pistachios, shelled and ground finely
  • 1 cup cacao powder
  • ¼ cup cacao nibs
  • 1 tablespoon macadamia oil 
  • 2 teaspoons espresso powder
  • 1 teaspoon sea salt
  • 1 teaspoon matcha powder, optional
  • dash of cinnamon
INSTRUCTIONS
  1. In a food processor or blender, ground the walnuts, almonds, and pistachios until fine (I prefer to leave a couple chunks).
  2. Next add in the pitted dates, a few at a time helps, using your tamper from the blender or gently using a spatula to scrape the sides. Repeat pulsing and blending until the mixture has come together. Add in cacao powder. Pulse to combine again.
  3. In a large mixing bowl, pour this mixture, add in macadamia oil, cacao nibs, and remaining ingredients.
  4. Using a spatula or your hands, stir.
  5. In a lined (with parchment paper) 7×7 square pan, pour the brownie mixture in and start to evenly press down until you form a brownie layer.
  6. Chill for at least 30 minutes in the refrigerator.
  7. Cut into squares.
  8. Store in the freezer for a later snack or serve immediately!

Source: Nutrition Stripped

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