Brownie Ingredients -
1 cup pecans
1 cup coconut flour
2 cups medjool dates
1/4 tsp salt
Cookie Ingredients -
1 cup cashews
1 cup almond flour
1/4 cup cacao nibs
1 cup medjool dates
1 tablespoon nut butter
1tsp vanilla extract
1/4 tsp sea salt
Add all the ingredients to a food processor with serrated blades or a powerful blender, manually mixing to make sure it all blends evenly.
Process until the brownie mixture builds up and sticks to the walls of the food processor.
Press down brownies with the back of a spoon into a 20x20cm brownie tin lined with parchment paper.
Add all the ingredients except the cocoa nibs to a food processor.
Process until the cookie batter builds up and sticks to the walls of the food processor. Scrape down the side and process for a further 20 seconds.
Press down cookies on top of the brownies with the back of a spoon and press the cocoa nibs into the surface.
Freeze for 20 - 30 minutes or refrigerate for an hour or so to let it firm up a bit. Turn out onto a chopping board and cut into squares.
N.B - Brookies can be stored in the freezer in an air tight container.