If you have time, toast the nuts beforehand and allow to cool. This gives these an even better flavour.



  • 100g pecans
  • 200g almonds
  • 350g medjool dates, pitted
  • 100g cocoa powder
  • 2 tsp instant espresso powder
  • 2 tbsp almond milk
  • Sea salt


  1. Place the pecans and almonds in a food processor and pulse until roughly chopped add the dates to the processor and blitz again until finely ground. Add 50g of the cocoa powder, 2 teaspoons of espresso powder, almond milk and sea salt. Pulse to combine.
  2. Toss the remaining 50g cocoa powder and 2 teaspoons of espresso powder together in awide shallow dish and then taking one piece of the mix at a time, slightly smaller than a golf ball, shape into rounds, placing onto the cocoa powder mix as you go.
  3. Toss the brownie balls in this to coat and dig in straight away