Serves about 12 in a 9 x 9 inch cake tray
- 2 cups (280g) raw almonds
- 1 cup (100g) raw Cacao powder (or cocoa, if raw is not available)
- ½ tsp. vanilla powder
- 1 pinch of salt
- 2.5 cups (500g) soft pitted dates
- 2 tbsp. cold espresso coffee (alternatively ¼ tsp. instant coffee powder + 2 tbsp. water)
- ½ cup (50g) walnuts, chopped
STEP 1: In a food processor, grind the almods into fine flour until some of them start to just become buttery.
The more buttery you let the almonds become at this stage, the more fudgy the brownies will be in the end. So you can play around with your preferred texture here.
STEP 2: Add the cacao, vanilla and salt and pulse briefly to combine. Add coffee and dates one at a time through the feed tube of the food processor while it is running.
What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together. If the mixture does not hold together well, add more dates or another tablespoon of coffee/ water; note that if you use very soft dates, you may not need any water at all, just dry coffee powder.
STEP 3: Press the mixture lightly into a lined 9 x9 inch cake tray or several small molds. Don’t press too firmly – the texture should remain light and crumbly. Spread the chopped walnuts on top and press into the mixture lightly.
STEP 4: Cut into square pieces. The brownies can be served at room temperature or kept in the fridge until ready to serve. It may also be easier to cut the brownies when they are cold. Store in an airtight container.
Top with chocolate icing or serve with vegan vanilla ice-cream and chocolate sauce. Yum!!