METHOD

• PROCESS WALNUTS UNTIL A CHUNKY MEAL IS FORMED, SET ASIDE

• DRAIN PRUNES AND PROCESS UNTIL A LUMPY PASTE FORMS

• ADD IN 1 3/4 CUPS OF THE WALNUTS, THE CACAO & SALT AND PROCESS UNTIL COMBINED, WILL BE A THICK GOOEY BATTER

• POUR INTO A LINED SQUARE CAKE TIN & SPREAD OUT EVENLY

• SPRINKLE THE REMAINING WALNUTS EVENLY OVER THE BROWNIE AND PRESS DOWN SLIGHTLY SO THEY HOLD IN THE MIXTURE

• MIX CHOCOLATE INGREDIENTS IN A SMALL BOWL UNTIL SMOOTH, SPREAD OVER BROWNIE AND POP INTO THE FREEZER AND SLICE ONCE SET

**BROWNIES MAY NOT BE TRAVEL FRIENDLY, THEY MIGHT TURN TO MUSH IN HEAT

NOTES

– YOU COULD USE DATES INSTEAD OF PRUNES

– TO MAKE THIS RECIPE NUT FREE, YOU COULD USE PEPITAS/SUNFLOWER SEEDS OR OATS ETC INSTEAD OF WALNUTS, I USED SMOOTH PEANUT BUTTER (100% NUTS, NO ADDED NASTY INGREDIENTS) BUT YOU COULD USE TAHINI/SUNFLOWER SEED BUTTER ETC

– YOU COULD ADD IN GOJI BERRIES/CACAO NIBS/CHIA SEEDS/PROTEIN POWDER/MACA POWDER ETC TO THE BROWNIE FOR ADDED NUTRIENTS