For the brownies

  • ¾ cup walnuts
  • ¾ cup toasted or raw hazelnuts
  • 1/8 cup cacao nibs
  • 14 pitted dates
  • ¼ cup cacao powder
  • 1 tbsp virgin coconut oil

For the frosting

  • 1/3 cup raw cacao powder
  • 1 tbsp blanched almonds
  • 5 pitted dates
  • 3/8 cup full fat coconut milk
  • 2 tbsp melted coconut oil
  • 2 tbsp honey


  1. Place the walnuts and hazelnuts in a food processor and pulse until nuts are finely chopped. Add the dates, cocoa nibs, cacao powder and coconut oil and pulse until a dough consistency is achieved.
  2. Line an 8×4 inch baking dish or other small pan with parchment paper. Tip the mixture into the lined dish and spread out in an even layer. Cover with plastic wrap, and refrigerate for 30 minutes.
  3. Meanwhile, make the frosting. Place all ingredients in a high-speed blender starting with coconut milk and coconut oil and blend. Continue blending long enough to get a smooth, velvety consistency. Pour the frosting over the base and put it back in the fridge for minimum two hours or overnight.