Ingredients

• Ingredients Scale 1x2x3x 3/4 cup raw almonds, walnuts or pecans 1/3 cup unsweetened shredded coconut 1/3 cup unsweetened cocoa powder 1 1/3 cups packed medjool dates, pitted, softened* and chopped 1 teaspoon vanilla 1/8 teaspoon himalayan salt

Preparation

• Instructions Make flour: Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside. Date paste: Add dates to the food processor/blender and process until dates become a paste. Combine: Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined. Pack in loaf pan: Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface. Chill: Place the brownies in the fridge for at least 30 minutes or so to harden a bit before cutting. Slice: Cut into 12 squares to make a 3 – 4 bite size brownie or cut into 24 squares for a 1 – 2 bite size brownies. Finishing touch: Optionally, sprinkle the brownies with cacao powder or place a walnut on top of each piece for decoration. Makes 12 – 24 Store: Keep in an airtight container in the fridge for up to two weeks. For longer storage, place in the freezer for up to 2 – 3 months.