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Mocha Brownies

Super rich & deluxe!

Chocolate and coffee are a match made in flavor heaven‚ so it makes sense that green coffee powder makes the perfect addition to these deluxe brownies!


1 cup raw Walnuts
1 cup (packed) Medjool Dates, pitted
¼ cup Navitas Organics Cacao Nibs
1/3 cup Navitas Organics Cacao Powder
2 Tbsp Green Coffee Powder
¼ cup Navitas Organics Coconut Sugar
2 tsp Instant Coffee/Espresso Powder
¼ tsp Vanilla Extract
¼ tsp Sea Salt
¾ cup raw Pecans
¾ cup chopped Dark Chocolate, or Semi-Sweet Chocolate Chips
1 Tbsp Coconut Oil


In a food processor, grind the walnuts into a coarse flour. Add the dates and process into a sticky dough. Mix in the cacao nibs, cacao powder, green coffee powder, coconut sugar, instant coffee powder, vanilla and sea salt, and process until well incorporated. Add the pecans and process until coarsely chopped, while still retaining a little texture for crunch. Stop the machine and test the consistency of the dough by pressing between two fingers – dough should stick together very easily. If dough is too dry (depending on moisture level of the dates), mix in a little water – 1 teaspoon at a time – until proper consistency is achieved.

Line a 9x9-inch square pan with parchment paper so that the paper hangs over the edges. Transfer the brownie mixture into the pan, spread out into an even layer, and press very firmly to form a solid layer.

Over very low heat, melt the chopped chocolate or chocolate chips with the coconut oil in a small saucepan. Whisk frequently until thoroughly melted, taking care not to burn. Pour the molten chocolate over brownie base, and rock the pan a little to cover the entire top surface. Place in the refrigerator for 30 minutes, or until the top layer of chocolate has hardened. Once solid, lift the brownies from the pan using the parchment overhang. Cut into squares or triangles, and serve at room temperature.

Covered, brownies will last about one week; they do not need to be refrigerated.

Submitted by: Julie Morris