Ingredients

BROWNIES – Original

• 140 g raw walnuts
• 150 g raw almonds
• 60 g cacao powder or unsweetened cocoa powder
• 1/4 tsp sea salt
• ~425 g medjool dates (pitted // if dry, soak in warm water for 10 minutes then drain)
• 10 g cacao nibs (plus more for topping)
• 90g sour cherries
• Chopped pistachios to top

GANACHE FROSTING (optional)

• 59 ml almond milk
• ~175 g dairy-free dark chocolate (chopped)
• 30 ml coconut oil (melted // or sub vegan butter)
• 28-56 g powdered sugar
• 1/4 tsp sea salt

1/3 Brownie recipe –  for Chinese container

• 140 g raw walnuts
• 150 g raw almonds
• 60 g cacao powder or unsweetened cocoa powder
• 1/4 tsp sea salt
• ~425 g medjool dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 ½ cups equal ~15 ounces)
• 10 g cacao nibs (plus more for topping)
• 30g sour cherries

Keith’s Chocolate Topping

• 60g dark chocolate, melted
• 5ml olive oil
• Sprinkling of sea salt
• Chopped pistachios

1/3 GANACHE FROSTING

• 20 ml almond milk
• 60 g dairy-free dark chocolate (chopped)
• 10 ml coconut oil (melted // or sub vegan butter)
• 9-19 g powdered sugar
• Sprinkling of sea salt

Instructions

• Place 2/3rds of the walnuts and the almonds in food processor and process until finely ground.
• Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
• Add the dates to the food processor and process until small bits remain. Remove and set aside.
• Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
• Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
• Add the brownie mixture to a small parchment-lined 8×8-inch dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
• Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and more dense.
• Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (amount as original recipe is written // adjust if altering batch size). If adding ganache, slice afterwards!
• FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
• Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
• Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
• Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
• Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
• Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).