Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Fudgy, indulgent treats made with blended dates, almonds, rich dark chocolate, and toasted walnuts – no oven needed. Naturally sweet and full of texture, they’re perfect for gifting, sharing, or everyday snacking.
Serves: 8-10
Prep Time: 15 Mins
Chill Time: 30-60 mins
Ingredients:
For the brownie base:
- 70g walnuts, toasted and chopped
- 2 tbsp oats
- 60g ground almonds
- 3 tbsp cacao powder
- Pinch of sea salt
- 3 tbsp peanut butter
- 2 tbsp melted coconut oil
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 6 Medjool dates, pitted
For the topping:
- 60g dark chocolate
- 1 tsp coconut oil
Optional toppings:
- Chopped pistachios
- Flaky sea salt
Method:
- Toast the walnuts in a dry pan for 2–3 minutes until golden and fragrant. Roughly chop and set aside.
- In a food processor, blitz the oats briefly to break them down slightly.
- Add the ground almonds, cacao powder, salt, peanut butter, melted coconut oil, maple syrup, vanilla, and Medjool dates. Blend to form a thick, sticky dough.
- Add the chopped walnuts and pulse a few times to mix through.
- Press the dough into a small lined baking tray (approx. 20 x 20cm), smoothing it into an even layer.
- Gently melt the chocolate with the coconut oil until smooth. Drizzle or spread over the brownie base.
- Sprinkle with chopped pistachios or flaky salt if using.
- Chill in the fridge for at least 1 hour until firm, then slice into squares or bars.
