INGREDIENTS:
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 shredded unsweetened coconut
3/4 cup pistachio cream
1 tbsp tahini
1/4 tsp salt
Chocolate Layer
1 1/2 cups chocolate chips
2 tbsp coconut oil
INSTRUCTIONS
- Line an 8x8-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 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 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!
