By Chef: Marie Reginato
Posted: September 15, 2016
These brownies are delicious but they are also packed with nutrients. The majority of ingredients are walnuts, pecans and hemp seeds, which means these brownies are really more than just a dessert; they provide essential nutrients like protein, healthy fats, and antioxidants that should be eaten throughout the day.
- ½ cup walnuts
- ½ cup pecans
- ½ cup hemp seeds
- 1 cup medjool dates (medjool work best since they are naturally very soft and break when pulsing)
- 1/8 cup maple syrup
- ½ cup cacao powder
- few pinches of sea salt
- 3 tablespoons coconut oil
- 1/4 cup cacao powder
- 2-3 tablespoons maple syrup (depends of how sweet you like it)
- 1/4 vanilla extract
- pinch of sea salt
- Simply pulse the walnuts and pecans in a food processor until a crumbly-flour forms. Then pit and add the dates and hemp seeds to your food processor – pulse until very sticky and chopped pieces start to form. If you don’t have medjool dates, soak the firmer dates in water for 1 hour before pulsing.
- Add cacao powder, maple syrup, and salt and process until all ingredients are combined and very sticky. At this point a large ball will start to form.
- Now line a small pan with parchment paper and evenly press the brownie mix into the pan. The brownies will be short, less than 1” tall. Place in the freezer to set while you prepare the chocolate sauce.
- Melt the coconut oil in a saucepan on low heat. Once it has fully melted, remove from heat and stir in the cacao powder, maple syrup, vanilla extract, and sea salt. Taste the mixture to see if you would like to add more sweetener or cacao.
- Remove chocolate brownies from the freezer and pour the silky chocolate sauce on top and let it overflow onto the sides of the brownie.
- Chill for another 30 minutes. If you enjoy extra cacao, sprinkle a little bit on top like I have in the pictures and enjoy!