Ingredients
- 2 cups medjool dates, tightly packed
- 1 1/2 cups almond flour
- 1 cup raw walnuts
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups chocolate chips
- 2/3 cup canned coconut cream
- 1 tbsp maple syrup
- 1/4 cup rainbow candy-coated chips
Instructions
- Line a 9×9 inch dish with parchment paper.
- Blend almond flour, walnuts, cocoa powder, vanilla extract, and salt in a food processor until walnuts are finely ground. Add pitted medjool dates and blend until sticky dough forms.
- For the ganache: Mix chocolate chips with maple syrup and vanilla extract. Heat canned coconut cream in the microwave until warm; whisk into chocolate mixture until creamy.
- Pour ganache over brownie base and spread evenly. Top with rainbow candy-coated chips.
- Chill in the refrigerator for 4 hours until set. Lift out using parchment paper, slice into squares, and enjoy!
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg