Raw Chocolate Brownies

Brownie

• 4 cups raw walnuts

• 2 cups marjool dates (approximately 20 dates)

• ½ cup organic cocoa powder

• Pinch of sea salt*

• 1 tbsp. vanilla*

Chocolate Topping (double this recipe)

• ¼ coconut oil

• ¼ cup Maple Syrup

• 1 tsp. Vanilla Extract

• ¼ cup organic cocoa powder

• Pinch of sea salt

• 2 tbsp. garbanzo bean flour

1. Add half the walnuts, half the dates, half the cocoa powder, pinch of sea salt and

1 tbsp. vanilla to the food processor and process well. The mix will first become

crumbly and will stick to the sides but then will gradually become like a dough.

Grab some of the dough and roll in your fingers, it must stick together. Place in

mixing bowl

2. Repeat the process with remaining brownie ingredients again remembering to

add a pinch of sea salt and the vanilla.

3. Spray 8 x 8 square dish with non-stick spray and then line with parchment paper.

Press the brownie mix down into dish and pack down with your fingers or back of

a spoon.

4. Make the topping doubling the recipe using all ingredients EXCEPT the garbanzo

bean flour. Once the ingredients are well mixed, then add the flour and mix well.

5. Pour over the brownie base and smooth down evenly. Place dish in fridge for at

least 2 hours or place in freezer for one hour. Will stay good in fridge for at least

a week and is freezer friendly.