1 cup soft pitted dates (medjool is cool)
1 cup nuts of choice (I used almonds and cashews but walnuts or pecans would be great too)
6 tbsp cacao powder (or cocoa powder - I used a mix of both because cacao is EXPENSIVE)
1 tsp sea salt
Optional: 1 tbsp hemp seeds (chia is good too)
I also added a small handful of coconut flakes - totally optional
2 tbsp tahini
2 tbsp cacao/cocoa powder
1-2 tbsp sweetener - I used date syrup (recipe below). Yup! More dates. Maple syrup or agave are also totally acceptable.
1 - 1 1/4 cup of water
about 10 soft dates (soak in warm water for 20 mins)
2 tsp lemon juice
Blend these ingredients in a high speed blender for 1 minute
Blend the nuts, cacao powder, salt, and seeds in a food processor or high speed blender (a food processor is usually better)
Then add in the dates and process until it forms a ball or is firm and malleable to the touch
Spread this mixture out into a square on parchment paper (about 8x8 or so - it depends how thick you want the brownies)
Let this cool in the fridge for about 20 minutes
To make the frosting just add the tahini, cacao powder, and date syrup to a food processor. I didn't clean the processor after making the brownies so some residual nuts were mixed in which actually made the frosting immediately firm. If you're using a clean processor, let the frosting thicken in the fridge for 15 minutes.
Finally: spread the frosting on the cooled brownies and top with more hemp seeds, pumpkin seeds, coconut flakes, or leave them as is! I used some crushed pumpkin seeds.
These will hold up will in the fridge for a week or two. They're a great replacement for a meal bar (cliff, go macro, etc.) because they're filled with healthy fats and dates pack a vitamin and fiber punch.