No-Bake Brownies – Walnuts – Sunflower Seeds – Unsweetened Cocoa Powder – Salt – Medjool Dates – Water – Maple Syrup – Vanilla Extract – Chocolate Chips BROWNIE FROSTING – Dark Chocolate – Peanut Butter – Salt
In a food processor, using the S-blade attachment, add the walnuts, sunflower seeds, and salt and blend on medium-high speed. Set aside at room temperature.
Add the fresh pitted Medjool dates, maple syrup, and water to the same (empty) food processor - no need to wash it.
Process the date mixture of the No-Bake Brownies until it forms a thick paste, and stop the food processor.
Add the ground ingredients made in the first step and process again until the dough turns sticky and is evenly combined.
Add the cocoa powder and blend again until the batter comes together. You may need to scrape the sides of the bowl a few times.
Add the chocolate chips, and pulse 2-3 times to just incorporate in the batter. Line an 8-inch x 8-inch square pan with parchment paper.
Press the dough into the prepared baking dish into a single layer and set aside in the fridge while making the frosting.
In a small saucepan, melt chocolate chips, peanut butter, and salt until creamy and smooth.
Pour the chocolate layer on top of the no-bake brownies and place the pan in the fridge for at least to hours to let it set.
Serving: 1 Square Makes: 16 Brownies
Prep: 20 Minutes Cook: 0 Minutes