No bake brownie fudge bites

April 07, 2020

Brownie layer

1 cup raw walnuts

1/2 cup raw almonds

1 cup pitted or medjool dates

1/4 cup cacao nibs or dark chocolate

1/2 heaping cup unsweetened cocoa or raw cacao powder

1 pinch sea salt

Fudge later

1/2 cup pitted dates

1/2 cup raw almonds

1 cup roasted salted peanuts (if unsalted, add salt to taste)

1/2 cup natural peanut butter


To make the brownie layer, pulse dates in your food processor or powerful blender until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate/ cacao nibs and cocoa powder in the processor and pulse until well combined.

Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.

Press into an 8×8 pan (or one of similar size // adjust if altering batch size) lined with baking paper or plastic wrap. This makes it easier to lift out and cut.

Press until flat using your hands or a spatula. Pop in the freezer.

To make the fudge layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain.

Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth.

Using plastic wrap or baking paper can help get it completely flat.

Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares. Can be stored in the freezer for about a month.