Fudgey, gooey, mocha-y goodness – Gang’s all here for an epic sweet treat that takes minutes to whip up. Dont walk, run! Dates and chocolate are the new peanut butter and jelly around here, and for good reason. This combo is dreamy, especially when espresso joins the party. Where my mocha lovers at? This one’s for you.
No Bake Mocha Walnut Fudge Brownies
12 small brownies, gluten-free, paleo, vegan, raw
- 1 cup medjool dates
- 2 Tbsp ground coffee beans
- 1/3 cup cocoa powder
- 1/4 tsp cinnamon
- 1/4 cup coconut cream
- 1 cup walnuts
- Optional: 2 tsp cacao nibs or chocolate chips
Place the dates in a bowl and cover with boiling water, let sit for 5 minutes. Once the dates have softened, drain the hot water and carefully remove the pits inside of each date. Place the walnuts into a blender and pulse to create a flour consistency (it’s okay if some walnut pieces are left). Add the pitted dates into the high-speed blender with the remaining ingredients and pulse until a smooth, sticky brownie dough is made. You may need to use a spatula to help scrape the dough off the sides when pulsing. Remove the brownie dough from the blender and press into an 8×8 dish that is lined with parchment paper. Top with cacao nibs and slightly press the cacao nibs into the dough. Freeze the fudge brownies for at least an hour, then cut into squares and dig in! Pro tip: These taste INSANE with a scoop of vanilla ice cream. Best kept in the freezer for up to 3 months.