INSTRUCTIONS

FOR THE BROWNIES:

Place 1 cup walnuts and almonds in food processor and process until finely ground.

Add the cacao powder and sea salt and pulse to combine.

Add the dates to the food processor a bit at a time and process until the mixture is well blended and becomes sticky when squeezed in your hand. You may not need all the dates.

Add the brownie mixture to a small parchment lined 8x8 dish then add remaining 1/2 cup roughly roughly chopped walnuts and mix with your hands to combine and evenly distribute. Then press the mixture down with your hands until it's flat and even.

FOR THE FROSTING:

Melt the honey and coconut oil in double boiler or over low heat, constantly stirring. Add the cacao powder and stir until completely smooth and silky. Remove pan from heat and pour the mixture over the brownies.

Place in freezer to chill and set. I leave mine a few hours but I really don't know how long it takes to set.

When it has set, remove it from the freezer and let it sit for a few minutes before cutting it into squares. Store them just like that in the freezer. The frosting melts at room temp. You can make a coconut-butter cream frosting if you prefer to be able to serve them at room temp for parties, but this is not as healthy and both taste equally delish!