Breakfast Brownies

Breakfast Brownies

Breakfast Brownies


  • 115 g walnuts
  • 2 heaped tablespoons raw cacao powder
  • 175g dates, pitted and chopped
  • A pinch of Celtic sea salt
  • ½ teaspoon ground cinnamon
  • 15g rice puffs or quinoa puffs
  • 1 tablespoon virgin organic coconut oil
  • 2 tablespoons ground flaxseed
  • 3-4 tablespoons filtered water

Topping (optional)

  • 2 tablespoons almond butter
  • 1 tablespoon raw cacao powder
  • Ground cinnamon, for dusting


1. Place the walnuts, cacao powder, dates, salt, cinnamon, rice or quinoa puffs, coconut oil and flaxseed in a food processor.

2. Add 3 tablespoons of the water and blend until the mixture is moist and chunky, but not running. Add more water if needed.

3. Line a 20cm square baking tin with baking paper, then press the mixture firmly and evenly into the tin.

4. If you are adding the topping, spread the almond butter over the brownie mixture and sprinkle with the cacao powder and cinnamon.

Cover and refrigerate for at least 30 minutes.

Remove from the fridge and cut the brownie into eight even bars.

Servings: 8 large brownies