Makes 12 1″ brownies
- 1/2C raw almonds(or sub walnuts)
- 1/4 C unsweetened shredded coconut
- 1 C packed medjool dates
- 1/4 C unsweetened cocoa powder
- pinch sea salt
- dash vanilla
Line a loaf pan with plastic wrap or parchment paper for easy removal and set aside. Add the almonds and coconut to the food processor and process until no large pieces of almond remain. Pour the almonds into a bowl and set aside.
Place the dates into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste. Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined. Don’t over mix, but be sure that everything is completely combined.
Pour the mixture into the prepared loaf pan and pres down firmly and smooth out the surface. Pull the brownies out and place on a cutting board and slice into 12 2-bite sized brownies. Dust with cocoa powder or leave plain to serve. Store in an airtight container on the counter or in the fridge for up to a couple weeks.