So I’ve been trying to do more healthy treats as I love a good sweet treat but feel guilty if I snack on a Kit Kat Crunchy or a Dairy Milk. Therefore, I have been experimenting with different recipes to help my sweet tooth. This is a chocolate recipe which needs to be tried. Trust me, it will satisfy your chocolate needs without making you feel like you need to go to the gym and workout for the next week. Best thing is that there is no bake involved and they are gluten free goodness!!
Ingredients – makes about 12 mini bites
- 1½ cups of raw walnuts (divided into 1 cup and ½ cup)
- 150g raw almonds
- 425g pitted dates
- 60g cacao powder
- 2 tbsp cacao nibs
- ¼ tsp sea salt
- ¼ cup almond milk
- 175g dairy-free dark chocolate
- 2 tbsp coconut oil
- ¼ cup powdered sugar
- ¼ tsp sea salt
- Raw walnuts
- Cacao Nibs
Method – takes about 20 mins
- If the dates are dry, soak them in warm water for 10 minutes, then drain
- Place the cup of walnuts and almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to a bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- Add nut and cacao mixture back into the processor and start processing whilst dropping in small handfuls of the date pieces into the processor.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
- Add the brownie mixture to a 8×8 dish lined with parchment paper and before pressing down, add remaining ½ cup of roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm.
- Lift parchment paper to remove brownies from dish and use hands to slightly squid the sides in to create a smaller square.
- Transfer back to dish and place in freezer to chill for 10-15 minutes.
- To make the frosting: add almond milk to a mixing bowl and microwave for 45 seconds or until very warm.
- Immediately add roughly chopped chocolate to warm milk and loosely cover. Don’t touch for 2 minutes.
- Add salt and stir gently stir, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
- Removed from fridge and add powdered sugar a little a time to thicken until it is light and fluffy.
- Frost the brownies generously with frosting and then top with additional raw walnuts and cacao nibs. Slice into 12 even squares.
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days.