Preparation : 20 min

9 servings



  • 1/2 cup of cacao powder

  • 1 cup of cashews

  • 1 cup of peeled almonds

  • 1,5 cups of depitted dates 

  • 1 teaspoon vanila extract

  • 1 pinch of salt

   Chocalat topping:

  • 1/2 cup of dark chopped chocolate

  • 1/2 cup of coconut milk


  • Soak the cashew in boiling water for 1 hour

  • Soak the depitted dates in boiling water for 1 hour

  • Add the almonds, cacao powder and salt into a food prcessor and crush it into a fine powder

  • Remove the mixture from the food processor

  • Add the cashews, dates and vanila extract to a food processor and mixe them into a fine paste

  • Add the almond and cococa powder mixture into the nut paste and process them well

  • Grease 7x7 inches cake pan, then line with  baking paper. Add the mixture  and flatten with a spatula
  • Refregirate it for 1 hour

  • Add coconut milk to a sauce pan on medium heat until it begins to simmer. in a medium bowl, add chopped chocolate, then pour the hot coconut milk over it

  • Wisk the milk mixture until the chocolate melts completely

  • Spread this chocolate topping onto the brownies. Set aside to cool then refrigerate for 30 minutes

  • When the brownies are firm cut into squares and serve