For the brownie

  • 1 cup nuts (you can use any nuts i love almonds, walnuts & cashews)
  • 1 cup pitted medjool dates
  • 2 tbsp cacao powder* 
  • 1 tbsp coconut oil melted

For the Frosting

  • 1/4 cup tinned coconut milk
  • about 6 squares of dark chocolate (I used Lindt 90% cacao but any other dark choc would be fine)



  1. For the brownie, pulse the walnuts in a food processor until you have a fine crumb.
  2. Add the dates and process until they are finely chopped and the mixture is sticky.
  3. Add the cacao powder and coconut oil and pulse until all combined.
  4. Press the mixture into prepared tin firmly into a rectangle shape and set in the freezer for 30 minutes.
  5. If making without the frosting, slice into squares when firm and store in the fridge.


  1.  Heat the chocolate in a bowl over a pan of hot water, when it starts to melt add in the milk until you have the consistency of frosting.
  2. Pour this over the brownie mixture and return to the freezer to set for about 20 minutes or until you can slice it.
  3. Slice in to squares and store in the fridge.

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