Sophie's Espresso brownies
- 190g walnut pieces (65g should be chopped into tiny pieces)
- 140g almonds, roughly chopped
- 16 medjool dates, pitted
- 75g cacao powder
- 1-2 tsp espresso coffee powder or finely ground coffee
- 1 pinch of salt
- Place 125g of walnuts (not use the chopped ones) and the almonds in a food processor and process until finely ground. You can keep a few walnut pieces to the side to add as a garnish later if you wish.
Add the cacao powder, coffee and salt. Pulse to combine the mixture and then transfer to bowl and set aside.
Add the dates to the food processor and process until only small bits remain. Remove from bowl and set aside.
Add nut mixture back into food processor and start to blend again, adding small handfuls of the date pieces at a time.
Keep going until the mixture starts to have a dough consistency. The mixture should hold together when squeezed in your hand. If not blend in some more dates.
Add the brownie mixture to a small lined cake pan or loaf pan and add in the remaining chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm. Sprinkle any remaining walnut pieces over the top.
Store in an airtight container to keep fresh. The brownies will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.