No bake superfood brownies

Serves: 8

Time: 40 minutes

INGREDIENTS

For the bars:

1 cup (173g) packed pitted Medjool dates

¼ cup (28g) raw walnuts

¼ cup (28g) raw pecans halves

½ cup (28g) shelled pistachios, divided

¼ cup (21g) unsweetened finely shredded coconut

1 tablespoon chia seeds

3 tablespoons unsweetened cacao powder (or cocoa powder)

1 tablespoon melted virgin coconut oil

1 teaspoon vanilla extract

¼ teaspoon sea salt

¼ cup (30g) dried cranberries (or dried cherries or goji berries)

1 tablespoon warm water, if necessary

For the topping:

2 ounces dark chocolate bar (vegan, if desired)

To garnish:

1 tablespoon shelled chopped pistachios

1 tablespoon dried cranberries, cherries or goji berries

1 tablespoon chopped pecans

Maldon sea salt, for sprinkling on top

METHOD

Add dates, walnuts, pecans, only ¼ cup of pistachios to the bowl of a food processor. Process until chunky.

Next add in unsweetened shredded coconut, chia seeds, cacao powder, coconut oil and vanilla extract. Process again until mixture is chunky and slightly clumping. If mixture is dry, add 1-2 tablespoons of warm water.

Next add in remaining ¼ cup pistachios and dried cranberries and pulse again a few times until pistachios are slightly chunky. Add mixture into a 8×4 inch loaf pan lined with parchment paper, pressing evenly towards the sides of the pan.

Add dark chocolate to a small saucepan and place over low heat until melted. You can also microwave in 30 second increments, stirring in between until chocolate is fully melted and smooth.

Pour over the bars, tilting pan so that the chocolate covers the bars evenly. Garnish the bars with 1 tablespoon of the following: chopped pistachios, dried cranberries, and chopped pecans. Place bars in the freezer for 20-45 minutes to harden.

Once ready to serve, sprinkle with Maldon sea salt then cut into 8 squares. Store safely covered in the freezer for up to 1 month.

Enjoy!

Recipe credit: Ambitious Kitchen