Espresso Brownies Recipe (No Bake)
This Espresso Brownies recipe is no bake, filled with nutrition (and mocha flavor!) with a base of dates, cacao powder and almonds (or nut-free, oats)!
Equipment
- Food Processor or high speed blender
- 9x13 inch baking tray
Ingredients
- 1 cup medjool dates pitted
- ¾ cup raw almonds
- 2 tsp instant coffee powder
- ⅛ tsp pink salt
- ¼ tsp vanilla extract
- 2-3 tbsp cacao powder start with 2 tbsp, add more as desired
- 1 tbsp chia seeds
- 2-3 tbsp cacao nibs or chocolate chips start with 2 tbsp, add more as desired
- extra cacao nibs or chocolate chips for topping
Instructions
- Blend all ingredients, except the chocolate chips or cocoa nibs, in a high speed blender.
- Once a dough forms, stir in the chocolate chips (or cocoa nibs) manually (by hand).
- Line a 9x13 inch baking tray with parchment paper. Pat the dough down medium-thick into the pan.
- Optionally, top the brownies with extra cocoa nibs (for a fully raw brownie) or chocolate chips and press them down into the dough.
- Eat right away or see storage notes below!
Notes
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Storage
- Store in an airtight container at room temperature one day, one week in the refrigerator or one month in the freezer.