Fig and Date Brownies

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  • ½ cup raw walnuts
  • ½ cup unsweetened cocoa or raw cacao powder
  • ¼ cup coconut palm sugar
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 8 medjool dates pitted and coarsely chopped
  • 6 dried figs stemmed and coarsely chopped
  • ¼ cup canned coconut milk
  • 2 tbsp coconut oil + extra for greasing pan
  • ¼ cup shredded coconut unsweetened
  • cup applesauce
  • Preheat oven to 325°F and grease an 8"x8” pan lined with foil or parchment paper with melted coconut oil.
  • Blend walnuts in a food processor until ground. Add in the cacao, coconut palm sugar sugar, baking soda, and salt and pulse until well combined.
  • Add in the dates, figs, coconut milk, coconut oil, shredded coconut, and applesauce and blend until it is a smooth batter.
  • Transfer batter to greased pan and spread top evenly with the back of a rubber spatula. Bake for 25 minutes, or until a toothpick comes out clean.
  • Let cool before cutting - tough but you can do it! Refrigerate after cooling, they are best after they have cooled completely.
Makes: 16 brownies
These brownies not only tackle that chocolate craving, they also pack in gut-friendly fiber from the figs and applesauce. These are true "whole food" brownies.
Make ahead tip: Bake these in advance and store in the fridge for 1 week or keep in the freezer and have single servings on hand!