This dish contains the following allergens: Tree Nuts
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225g
pitted medjool dates
100g
pecans
70g
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
40g
chopped walnuts
7.88oz
pitted medjool dates
3.5oz
pecans
2.45oz
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
1.4oz
chopped walnuts
Utensils
Step 1
Start by adding all of the ingredients, except for the chopped walnuts, into the bowl of your Ninja food processor. Secure the lid and select CHOP to break everything down.
Step 2
Scrape down the sides with a silicone spatula and run the PURÉE programme 3-4 times, scraping down the sides between each run. The mixture will be ready when you can squeeze it together between forefinger and thumb and it holds together.
Step 3
Line a 8.5″ x 6.5″ brownie tin with greaseproof paper, be sure to leave enough excess so that you can lift the brownies out. Alternatively, use a loose based tin.
Step 4
Stir in the chopped walnuts into the brownie mixture then drop into the tin and press down firmly until evenly distributed. Place into the freezer for 30 minutes or until firm. Remove the brownies from the tin. Using a clean knife slice into 16 equal squares, wiping the knife between cuts. Store in the refrigerator in an airtight container for up to 2 weeks.
Start by adding all of the ingredients, except for the chopped walnuts, into the bowl of your Ninja food processor. Secure the lid and select CHOP to break everything down.
225g
pitted medjool dates
100g
pecans
70g
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
40g
chopped walnuts
7.88oz
pitted medjool dates
3.5oz
pecans
2.45oz
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
1.4oz
chopped walnuts
Step 2 of 4
Scrape down the sides with a silicone spatula and run the PURÉE programme 3-4 times, scraping down the sides between each run. The mixture will be ready when you can squeeze it together between forefinger and thumb and it holds together.
225g
pitted medjool dates
100g
pecans
70g
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
40g
chopped walnuts
7.88oz
pitted medjool dates
3.5oz
pecans
2.45oz
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
1.4oz
chopped walnuts
Step 3 of 4
Line a 8.5″ x 6.5″ brownie tin with greaseproof paper, be sure to leave enough excess so that you can lift the brownies out. Alternatively, use a loose based tin.
225g
pitted medjool dates
100g
pecans
70g
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
40g
chopped walnuts
7.88oz
pitted medjool dates
3.5oz
pecans
2.45oz
cacao powder
2 tbsp
melted coconut oil
1 tbsp
almond butter
1 tbsp
maple syrup
2 tsp
vanilla extract
Pinch
sea salt flakes
1.4oz
chopped walnuts
Step 4 of 4
Stir in the chopped walnuts into the brownie mixture then drop into the tin and press down firmly until evenly distributed. Place into the freezer for 30 minutes or until firm. Remove the brownies from the tin. Using a clean knife slice into 16 equal squares, wiping the knife between cuts. Store in the refrigerator in an airtight container for up to 2 weeks.
