yield: 16-25 PIECES prep time: 15 MIN
1 cup nuts (I use half walnuts (50 g) and half almonds (75 g) but any nut you like is fine!)
6 tbsp (30 g) raw cacao powder or cocoa powder
1 tbsp chia seeds (optional)
1 tsp salt
1 cup (225 g) soft dates (such as Medjool) pitted*
2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)
For the chocolate ganache frosting:
2 tbsp raw cacao powder or cocoa powder
2 tbsp coconut oil, melted
1 tbsp agave nectar or any other sweetener (for a sweeter ganache, use 2 tbsp syrup)
In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.
Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.
Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.
Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.
Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.
To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.
Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.
Spread the glaze atop the raw brownie square and garnish with more almonds.
Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way).
These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.