Ingredients

The following ingredients have 9 Servings
  • 1 1/2 cups roasted unsalted walnuts
  • 2 1/2 cups pitted medjool dates*
  • 1 cup high quality cocoa powder (I use Rodelle)
  • 1/4 cup almond flour
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon espresso powder (optional, adds depth of flavor)
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup coconut cream
  • 2 tablespoons dried rose buds (optional)

Instruction

  • Line an 8″x8″ pan with parchment paper on all sides. Set aside.
  • In a food processor, puree walnuts until the texture resembles wet sand. Add in dates and puree to a paste. The texture should be very smooth. You might have to stop the food processor, mix with a spatula, and process again in order to get every last nook and cranny.
  • Add in cocoa powder, almond flour, maple syrup, vanilla extract, salt, and espresso powder (if using). Pulse until everything is well combined. Mixture will be thick.
  • Transfer brownies to prepared baking pan. Press evenly into the pan. If you want to get the brownie surface perfectly smooth, place a sheet of parchment paper over everything and then use a flat measuring cup to press hard onto the surface of the brownies. This should make them flat!
  • Place in fridge to cool for at least 1 hour. Once cooled, make your ganache.
  • In a small saucepan over low heat, heat the coconut cream until scalding (right below a simmer). Remove from heat and add in chopped chocolate. Allow to sit for 5 minutes, then stir with a whisk. Ganache should be fully melted at this point. If it isn’t, place back on the stove for 30 seconds.
  • Transfer to a medium mixing bowl and allow mixture to cool for 15 minutes, until it’s at about room temperature.
  • Use a hand mixer to whip the ganache for 5 minutes, until it’s a shade lighter in color and so the ganache gets thicker. Remove brownies from fridge and frost with whipped ganache. Optionally decorate with dried rose buds!