Why not start Monday off with a dessert recipe?? Currently sippin’ on my coffee while it pours here in San Diego. Thinking about working out, then heading over to the cafe down the street to do some more Australia planning in a bit. Seriously relishing these quiet, stress-free mornings before I’m working full time, or whatever it may be that doesn’t allow me this luxury. Womp womp. Can’t wait to come home exhausted every day from walking everywhere and doing things day in and day out when I’m traveling. The best feeling ever. Oh and the Oscars were last night!. No big deal that they messed up the most important oscar of the night. That was insane. Karma for constantly bringing politics up throughout the show? Good entertainment otherwise haha. Anyways, on to the recipe:

I made this treat a couple of weeks back as a healthy alternative to hold me over whenever I’d  need something sweet. I’ve seen different variations of this recipe because it’s so simple and popular these days and you can kind of tweak it to your liking. Also hashtag: gluten-free, grain-free, vegan, for those of you who are wondering.

SAMSUNG CSCI didn’t mean to when making this, but I actually created the finished product so that it was waaay too thin (aka: it breaks every time you try to grab a chunk), and it created this crumble that is sort of amazing. Better than the original “brownie” I was supposed to create in my opinion. Think: putting this on top of yogurt, ice cream, oatmeal, cereal, acai bowls, etc for something a bit more savory. It’s like little chocolatey bites that are good for you and sort of resemble my all time favorite theatre candy, Buncha Crunch. #blessed.


1 cup cashews
1 cup walnuts
2 1/2 cups medjool dates (pitted)
3/4 cup cocoa
1/4 tsp salt

Important note: Make sure you’re specifically using medjool dates AND that they aren’t hard (from sitting in the fridge-like mine). Medjool dates are really sweet, meaty, and moist which is important for this. I wish I had let mine sit out and sort of soften for a while before making this recipe because they didn’t have as much “caramel-y” texture as I’d wanted. Still came out nice though!


I had to cut the recipe in half because my food processor isn’t very big, so just a side note for anyone without a large food processor out there.

Process the nuts until crumbly. Set aside.

Process the dates, then add in the salt + cocoa, blend.

Add in the nut mixture into the date/cocoa mixture and blend.

Place the final mixture into a parchment paper-lined dish/pan (however you want them to be shaped) and place in the fridge for about 15 minutes or until hard and you’re done!


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