Almond and Pistachio Brownies
Ground almonds and pistachios pulsed with cacao powder, Medjool dates and vanilla into a dense no-bake brownie studded with cacao nibs, under a cacao and almond milk topping.
Ingredients
Brownies
- ⅞ cup almonds
- ¾ cup pistachios
- 2 tablespoon cacao powder
- 12 medjool dates, pitted
- 1 teaspoon vanilla bean seeds, from 1 vanilla bean
- 1 teaspoon sea salt
- ½ cup cacao nibs, chopped
Topping
- 3 tablespoon cacao powder
- ¾ cup agave nectar
- 2 tablespoon coconut oil, melted, cold-pressed extra virgin
- ½ teaspoon vanilla bean seeds, from 1 vanilla bean
- ¼ cup almond milk
- 1 tablespoon pistachios, chopped, to decorate
Method
- Line an 8-inch square baking pan with nonstick parchment paper and set aside.
- Reserve 3 tablespoons of the almonds and 2 1/2 tablespoons of the pistachio nuts. Pulse the remaining nuts in a food processor until you have fairly fine crumbs. Add the cacao powder, dates, vanilla seeds, and salt, and pulse again to form a thick mixture.
- Transfer the brownie mixture to a bowl and stir in the reserved nuts and the cacao nibs. Press it evenly into the prepared pan.
- To make the topping, blend the cacao powder, agave nectar, coconut oil, and vanilla seeds in a blender with enough of the almond milk to make a fairly thick sauce. Pour the sauce over the brownie mixture and sprinkle with the pistachio nuts. Chill in the refrigerator for an hour, or until the topping is set.
- Cut the brownie into 16 squares and store in the refrigerator.
Notes
An hour of chilling and no oven. Walnuts and pecans work in place of the almonds and pistachios.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.