Easy raw coffee brownie

No bake, no fuss raw brownie. Gluten free, refined sugar-free and yet it feels indulgent.


  • screen-shot-2017-08-16-at-8-17-12-am2/3 cup walnut flour
  • 2/3 cup almond flour
  • 2 – 2 1/2 cups pitted dates (soaked in hot water for at least an hour)
  • 3/4 cup cocoa
  • 1-2 tsp instant coffee powder
  • pinch sea salt
  • 1/2 cup raw walnuts


Place the walnut flour and almond flour in a food processor then add the cocoa, coffee and sea salt. Pulse to combine and then transfer to a bowl and set aside.

Add the dates to the food processor and process until smooth.

Add the date mixture to the dry ingredients and stir until combined. It should be a dough consistency, add more dates if the mixture does not hold together when squeezed in your hand. Add the chopped walnuts and stir to combine.

Add the brownie mixture to a small baking paper lined cake tin. Press down with your hands until it is flat and firm.

Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh.

This will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.