Ingredients
Scale
- 1 cup (173g) packed pitted Medjool dates
- ¼ cup (28g) raw walnuts
- ¼ cup (28g) raw pecans halves
- ½ cup (28g) shelled pistachios, divided
- ¼ cup (21g) unsweetened finely shredded coconut
- 1 tablespoon chia seeds
- 3 tablespoons unsweetened cacao powder (or cocoa powder)
- 1 tablespoon melted virgin coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup (30g) dried cranberries (or dried cherries or goji berries)
- 1 tablespoon warm water, if necessary
- 2 ounces dark chocolate bar (vegan, if desired)
- 1 tablespoon shelled chopped pistachios
- 1 tablespoon dried cranberries, cherries or goji berries
- 1 tablespoon chopped pecans
- Maldon sea salt, for sprinkling on top
Instructions
- In a food processor, combine 1 cup pitted Medjool dates, ¼ cup walnuts, ¼ cup pecans, and ¼ cup pistachios until chunky.
- Add ¼ cup shredded coconut, 1 tablespoon chia seeds, 3 tablespoons cacao powder, 1 tablespoon melted coconut oil, 1 teaspoon vanilla extract, and a pinch of sea salt. Process until well mixed; add warm water if needed.
- Stir in the remaining pistachios and dried cranberries for added texture.
- Press the mixture into a lined loaf pan evenly.
- Melt dark chocolate in a saucepan or microwave until smooth; pour over the brownie mixture.
- Chill in the freezer for 20-45 minutes until firm before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie (45g)
- Calories: 160
- Sugar: 8g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg