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the best raw espresso brownies ever


1 cup almonds

1 cup walnuts

2 1/2 cups pitted medjool dates (I like to get mine from the bulk bin so that I can get the squishiest ones possible, these ones will process better and are sweeter!!)

3/4 cup cacao powder (be careful with different brands because they all taste different. i love trader joes to death but their cacao powder is not my favorite......i usually stick with nutiva)

2-3 teaspoons espresso powder (if you can't find any locally you can order here)

Use a food processor to grind the almonds and walnuts. Once ground put the mixture in a separate bowl.

Next, add the dates to the food processor. By tearing them in half you can get the pits out while also helping break them into smaller pieces making it easier on the food processor. The dates should turn into a nice caramel like consistency. After processing, place in another separate bowl.

Place the almond and walnut mixture back in the food processor then slowly add pieces of the dates into the mixture. Add, process, add, process, etc until you've used all the dates. The mixture should expand and become much more moist. ***If the mixture doesn't seem moist enough feel free to add more dates!!! Dates are all different sizes and consistencies so the recipe might always take a different amount so I always start with 2 1/2 cups as a base then add until satisfied with the consistency.

After the mixture is moist enough, transfer it into an airtight container. If you have leftover walnut halves you can toss them around in the mixture to add a little crunch to the brownies!! Also, if you'd like you can add chopped almonds, your favorite dried fruit, etc. After you've added whatever your heart desires to complete these amazing raw brownies, firmly press down on the mixture with your hands until it is completely flat. Preferably chill in refrigerator for at least an hour before cutting.



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