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Raw Vegan Espresso Brownies

On a health kick? You should start by tackling treats. That’s right, treats! Getting in shape will be much more enjoyable if you have a tasty, easy-to-make, healthy snack to help you stay energised. When you prepare a tray of these, you are equipped to handle any energy dips and cravings.


  • Brownie:
    – 1 1/2 cups raw walnuts
    – 1 cup raw almonds
    – 2 1/2 cups pitted medjool dates
    – 3/4 cup cacao powder
    – 2 tbsp cacao nibs
    – 1/4 tsp sea salt
    – 1/2 tsp cinnamon
    – 1/3 cup Toby’s Estate Organic Blend espresso grounds
  • Raw Ganache frosting:
    – 1/4 cup almond milk
    – 1 cup dairy-free dark chocolate (chopped)
    – 2 tbsp coconut oil, melted
    – 1/4 cup powdered sugar
    – 1/4 tsp sea salt
  • Toppings:
    – 1/4 cup walnuts roughly chopped
    – 1 tbsp cacao nibs
    – Pinch of flaked sea salt

Step 1
Place 1 cup walnuts and almonds in a food processor and process until finely ground.

Step 2
Add the cacao powder, Toby’s Estate Organic Blend coffee grounds, sea salt and cinnamon and pulse to combine. Transfer to a bowl and set aside.

Step 3
Add the dates to the food processor and process into small pieces. Remove and set aside.

Step 4
Add nut and cacao mixture back into food processor and add date pieces down the feed tube while processing.

Step 5
Process until a dough consistency forms and it holds its shape when squeezed in your hand. Reserve any leftover dates for other uses.

Step 6
Line an 8×8 dish with baking paper and add in the brownie mixture along with the remaining 1/2 cup roughly chopped walnuts and cacao nibs. Toss to combine and evenly distribute. Then press the brownie down into a flat slab.

Step 7
Transfer brownie into freezer or fridge to chill for 10-15 minutes.

Step 8
To make ganache, add chopped dairy-free chocolate into a mixing bowl. Heat the almond milk until very warm and pour over chopped chocolate. Cover and let sit for 2 minutes to melt.

Step 9
Add salt and melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.

Step 10
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 of powdered sugar and beat until light and fluffy. 

Step 11
Frost brownies generously and then top with additional raw walnuts, cacao nibs and sea salt flakes. Slice into 12 even squares.

Step 12
Store brownies in an airtight container to keep fresh. Can keep for 3-4 days at room temperature, or in the freezer for at least 1 month. However, let’s face it, you’ll eat these well before the end of the month — possibly before the end of the week!

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