Ingredients
Units
Scale
- 1 1/4 cups slivered almonds
- 1 cup pitted Medjool dates (about 10 pieces)
- 1 tablespoon coconut oil
- 3 tablespoons unsweetened cocoa or cacao powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1 cup chocolate chips
Instructions
- Place the almonds, dates, coconut oil, cocoa powder, vanilla extract, and sea salt in the base of a food processor.
- Process on high for about a minute, or until the mixture starts to get crumbly.
- Stop the food processor and add the chocolate chips. Process an additional 30 seconds or until the chocolate chips break up a little bit.
- Remove the lid from the food processor and transfer the mixture to an 8-inch by 8-inch glass baking dish. Use your hands to press the mixture evenly into the baking dish.
- Refrigerate the brownies for at least 15 minutes so the mixture can start to firm up.
- When you’re ready to serve the brownies, use a knife to carefully cut the brownies into 12 pieces. Serve cold or at room temperature.
Notes
- These brownies will keep in a tightly-sealed container in the refrigerator for up to 5 days. You can also freeze any leftovers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Food processor
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 226
- Sugar: 24.5 g
- Sodium: 48.9 mg
- Fat: 12.2 g
- Saturated Fat: 4.8 g
- Carbohydrates: 29.9 g
- Fiber: 4.3 g
- Protein: 4.2 g
- Cholesterol: 0 mg