Empty My Fridge
no bake superfood brownies
Ingredients
- Date · pitted1 cup
- Walnut¼ cups
- Pecan · chopped5 tbsp
- Pistachio · chopped9 tbsp
- Coconut · finely shredded¼ cups
- Chia seed1 tbsp
- Cocoa powder3 tbsp
- Coconut oil · melted1 tbsp
- Vanilla1 tsp
- Salt · for sprinkling on top¼ tsp
- Cranberry · dried5 tbsp
- Dark chocolate2 oz
Instructions
- Process the dates, walnuts, pecans and ¼ cup of the pistachios in a food processor until chunky.
- Add the coconut, chia seeds, cacao powder, coconut oil and vanilla and process until chunky and slightly clumping. If dry, add 1 to 2 tablespoons warm water.
- Add the remaining ¼ cup pistachios and the dried cranberries and pulse a few times until the pistachios are slightly chunky.
- Press the mixture evenly into an 8x4-inch loaf pan lined with parchment, pushing it towards the sides.
- Melt the dark chocolate over low heat or in the microwave in 30-second bursts, stirring until smooth.
- Pour the chocolate over the bars, tilting the pan so it coats them evenly. Sprinkle with the chopped pistachios, cranberries and pecans. Freeze for 20 to 45 minutes until firm.
- Sprinkle with Maldon sea salt, cut into 8 squares and store covered in the freezer for up to 1 month.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
ChocolateCoconutPistachioDark chocolateWalnutPecanDateCranberry
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