1 cup roasted whole almonds
1 and 1/2 cups dates, pitted and roughly chopped
1/2 cup good quality cocoa powder
1/2 tsp. vanilla extract
Pinch sea salt
Optional add-in: chopped chocolate or mini chocolate chips
Place the almonds in a food processor and blend on high until they are finely ground crumbs. Don't run the processor too long though otherwise it will start to turn into almond butter.
Add in the cocoa powder, vanilla, and salt. Pulse the food processor to combine. Add in the chopped dates and continue to process until thoroughly combined and the mixture sticks together when you pinch it between your fingers. If it is not sticky enough add a couple more dates until it is no longer dry or crumbly.
Line a small square plastic or glass container with plastic wrap. I just used a square tupperware container that was approx. 6x6". Firmly press the brownie mixture into the container, ensuring it is an even thickness all over. Place in the fridge or freezer for 1-2 hours to allow it to firm up and make slicing easier. Instead of making squares you could also roll the mixture into balls and skip this step altogether!
Slice into squares and store in an airtight container at room temperature, or in the fridge or freezer for longer storage.
*Recipe by Brooke McMillan