Chocolate, Date & Walnut Brownies

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It's no coincidence that walnuts look a lot like a mini human brain - they are a great source of brain healthy antioxidants, minerals and omega 3 fats, and we always keep some in the pantry. Activated walnuts are easier to digest and have fewer anti nutrients such as phytates & enzyme inhibitors ... and they stay really crunchy.   They are delicious in salads, trail mix, muffins and of course go perfectly with almost anything chocolate.   

Here's our take on a gluten free brownie with lots of protein and phytonutrients.  Enjoy!



We use all organic and biodynamic ingredients.

Makes 8-10 brownies

  • 1 cup pitted dates
  • 1 cup hot water
  • 1 tsp bicarb soda
  • 1/2 cup coconut or cassava flour
  • 3/4 cup raw cacao powder
  • 1/2 cup activated walnuts, roughly chopped
  • 1/3 cup raw cacao nibs
  • 1 tsp cinnamon powder
  • 1/2 tsp pink lake salt
  • 3/4 cup coconut yoghurt
  • 2 free range eggs
  • 1 tsp vanilla essence


To Make

  • Pre heat oven to 180oC
  • Line a loaf tin with parchment paper
  • Dice dates and place in food processor.
  • Mix bicarb soda in hot water and add to dates in food processor. 
  • Process until you have smooth paste.
  • Mix flour, cacao, walnuts, cacao nibs, cinnamon & salt together and blend into date paste. 
  • Whisk coconut yoghurt, eggs & vanilla until well combined and fluffy, then add to other ingredients and blend with a wooden spoon.
  • Press mixture gently into tin and smooth top with a spoon.
  • Bake in preheated oven for approx. 25 - 30 minutes or until cooked through.
  • Remove from oven and allow to cool .


To Serve

  • Spread with Creamy Chocolate Mousse and top with additional chopped activated walnuts.  Cut into squares and serve.

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