by fil kandola



Chocolate Raspberry Coconut Brownie


*If you like true chocolate taste, use cacao. I prefer carob because it is less bitter. Find out what works for you.


1 cup walnuts

1 cup pecans

¼ tsp Celtic sea salt

2 cups chopped, pitted dates (any variety)

1/3 cup carob powder/cacao powder

1/3 cup shredded, dried coconut (unsweetened, all natural variety)

2 Tbsp honey, RAW

1 Tbsp coconut oil

fresh raspberries for garnishing


*Place the walnuts, pecans and salt in your food processor (fitted with the S blade) and begin to pulse. Continue to pulse until the nuts are broken down and crumbly. Now, process the nuts and salt until finely chopped. Next, add the dates, coconut, carob/cacao powder and honey. Again, begin by pulsing and then process the ingredients until well combined. Make sure to not over process the ingredients at this stage. You want the batter to be light and fluffy (not stiff and hard like candy). The trick is to constantly check in on the ingredients and to stop processing when the batter can easily form into a ball in your fist. When it sticks together well, stop. If you like your brownies richer in chocolate and less sweet, simply omit the honey. Next, dump the batter onto a flat surface and form into a large square about 2 inches in height (just use your hands or a wide knife as a shaping tool). Using a large French knife, cut the large square into smaller squares. Garnish with fresh berries before serving and a sprinkle of shredded coconut. Serve immediately!


Note: These brownies can be made and stored in your refrigerator for days. I like to make a double batch and then have them on hand for snacks for my kids. ~