(WICHITA, Kan.)—Chocolate Coconut Brownies
Makes one 8-inch brownie cake
2 cups walnuts
1 ¼ cups shredded unsweetened coconut
Dash sea salt
20 pitted medjool dates
2/3 cup organic cocoa or raw chocolate powder
1 teaspoon vanilla extract, optional
2 teaspoons water, if needed
Place the walnuts, coconut and salt in a food processor fitted with the S-blade and process until
finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa
powder and vanilla extract, if using, and process to combine.
Transfer to a serving plate and form into an 8-inch square cake. Slice into 9 squares and enjoy!
Covered with plastic wrap, Chocolate Coconut Brownies will keep for five days in the refrigerator.