Ingredients

The following ingredients have 16 Servings
  • 1 cup raw almonds (150 g)
  • 1 cup raw walnuts (150 g)
  • 2 cups packed, soft pitted dates (440 g)
  • 1/2 cup cocoa powder (50 g)
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips or chopped dark chocolate (120 g)
  • 3 tbsp full-fat coconut milk or coconut cream (45 g)
  • 1/2 tsp peppermint extract
  • 1 large or a few small crushed candy canes

Instruction

  • Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides of the pan.
  • Add the almonds and walnuts to a food proccessor and process into a grainy flour.
  • Add the rest of the brownie ingredients and blend into a thick, sticky dough you can press between your fingers.
  • Firmly press the dough into the lined baking pan. Set aside while you make the ganache.
  • Place the candy canes in a bag and smash with a heavy object such as a rolling pin, pepper mill or small hammer.
  • Melt the chocolate in the microwave, stirring every 15 seconds until mostly melted, then stirring to melt in any remaining bits, or use a double boiler to melt it.
  • Add the coconut cream or full-fat coconut milk (shake very well if opening a new can) to the melted chocolate and stir together until combined, smooth and creamy.
  • Spread the melted chocolate mixture over the brownies in the pan then sprinkle the crushed candy canes over the chocolate.
  • Place the pan in the fridge or freezer until the ganache is firm, about 30-45 minutes.
  • Lift the brownies out of the pan and cut into 16 squares.