New! Dubai Chocolate Brownies

• temps total: 1 hour 7 minutes

Ingrédients

Brownie Layer

2 cups medjool dates, packed*

1 cup raw almonds

1 cup raw walnuts

1/2 cup cocoa powder

1 tsp vanilla extract

1/4 tsp salt

Pistachio Coconut Layer

2 cups unsweetened shredded coconut

3/4 cup pistachio cream

1 tbsp tahini

1/4 tsp salt

Chocolate Layer

1 and 1/2 cups chocolate chips

2 tbsp coconut oil

Instructions

Line an 8×8-inch baking dish with parchment paper.

In a food processor, add pitted medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and salt. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the dough is too dry, add a couple extra dates (or 1 tsp coconut oil) to increase moisture.

Transfer brownie dough to baking dish. Using clean hands or a rubber spatula, firmly press it across the bottom of the dish in an even layer.

Warm a skillet over medium-high heat. Add coconut. Cook, stirring frequently, until golden brown (about 5-10 minutes). Immediately remove from skillet and let cool. Continue stirring while it cooks so it doesn’t burn.

In a bowl, add the toasted coconut, pistachio cream, tahini, and salt. Mix together. Transfer it to the baking dish, spreading over the brownies.

In a microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted. Pour melted chocolate over the pistachio coconut layer, and spread across the dish.

Chill brownies in the refrigerator for 1 hour. Slice into 16 bars. Enjoy!

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