Ultra fudgy unbaked chocolate brownie bars.  It's like if a chocolate fudge brownie fell in love with a Mounds candy bar, you'd get this. (Vegan, GF, SF, R&P and No Sugar Added).

~Ingredients:

-Brownie:

6 Tablespoon Cocoa or cacao powder.

2 1/2 Cups Pitted Dates.

1 1/2 Cups Raw Walnuts.

1/2 Cup Shredded Coconut.

1/4 Teaspoon + 1/8 Teaspoon Salt.

1 1/4 Teaspoon Pure Vanilla Extract.

1/3 Cup Chocolate Chips.

-Frosting:

1/2 Cup Coconut Butter, softened.  

Powdered Sugar, to taste.

-Topping:

3 - 4 Tablespoons Shredded Coconut.

~Directions:

Step 1: Grease an 8 inch pan or line with parchment paper. 

Step 2: Put all the brownie ingredients  - either with or without the chocolate chips —in a food processor until fine crumbles form.

Step 3: Stir in chocolate chips now if you didn't add them earlier. 

Step 4: Transfer the dough to the pan, and press down as firmly as you can to evenly distribute.

Making the Frosting:

Step 5: Stir 1/2 cup softened coconut butter with powdered sugar to taste.*

Step 6: Spread on top of the bars.

Step 7: Sprinkle the shredded coconut if desired, and press down.

Step 8: Refrigerate 10 minutes or so to harden the frosting.

Step 9: The brownies can either be refrigerated (or frozen) or left out at room temperature.**

Step 10: Eat and Enjoy!

~Recipe Notes:

*Very gently heat your coconut butter to get it soft – If it's still not soft, stir in some melted virgin coconut oil. 

**If you live in a super hot climate, I'd recommend refrigerating so the frosting doesn't melt.

Enjoy!

Please leave us a picture in the comments below if you make it!

~Hannah and Hailey :)