INGREDIENTS
FOR BROWNIES:
- 1 cup pecans
- 1 cup whole raw almonds
- 1/4 cup toasted sesame seeds, I buy mine toasted
- 1/2 teaspoon salt
- 1 teaspoon instant coffee, regular or decaf
- 2 cups whole pitted dates
- 1 teaspoon pure vanilla
- 1/2 cup cocoa, I like Hershey’s 100% natural cacao
FOR THE FROSTING:
- 1/2 cup refined coconut oil
- 1/2 cup cocoa
- 1/4 cup maple syrup
- 1 tablespoon smooth peanut butter, I use all natural unsalted
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon instant coffee, regular or decaf
INSTRUCTIONS
- Add dates to a bowl and cover with boiling water for five minutes, this softens the dates. Drain and set aside
- While dates are softening add the pecans, almonds, sesame seeds, salt and instant coffee to the food processor. Process until completely broken down.
- Now add the dates and vanilla and process again until the dates are completely blended in.
- Lastly mix in the cocoa, stopping to push the mixture around a few times until the cocoa powder is mixed in. This will take a few minutes.
- Pour the mixture into a non stick 8×8 brownie pan and spread evenly in the pan with your fingers while pushing down firmly. Place brownies in the freezer to chill while making frosting.
- To make the frosting: add coconut oil to a medium microwave safe bowl and melt in the microwave until just melted. Whisk in the rest of the ingredients until smooth. Pour over the brownies. Tilt the pan a little to evenly distribute the icing.
- Place uncovered in the fridge for 40-60 minutes until the chocolate frosting has set. Slice and enjoy! Makes 16 bars