These are ridiculously addicting! Layers of soft, fudgy and chocolately brownie in between toasted, nutty, honey sweetened coconut pecan goodness. Enjoy by themselves or add to any kind of ice cream!

Brownie part:

2 c raw pecans pieces

2 c raw walnuts pieces

1 c raw cashew pieces

1 c packed pitted dates (soaked in hot water for ~15 minutes, then drained)

3 oz 85% (or greater than 85%) chocolate, melted

1 oz cocoa butter (you can use grass-fed butter or ghee if you don’t have cocoa butter)

1\2 c raw cocoa powder

1 teaspoon vanilla extract or powder


1. Place the pecans, walnuts and cashews in food processor until it is finely ground.

Tip #1: Rotate the food processor around to prevent nut butter from forming at the bottom.

2. Add dates.

Tip #2: Tear the dates into smaller pieces for easier processing. Continue to rotate the food processor.

3. Melt chocolate and butter together.

Tip #3: This can be done either over a double broiler or microwave. Just be sure to keep an eye on it if you put it in the microwave!

4. Add cocoa powder, melted chocolate and butter, vanilla to the nut and date mixture. Pulse until mixed together.

5. Transfer half of the mixture into 8x8 or 9x9 baking pan lined with parchment paper and gently press down to form one delicious brownie layer.

Tip #4: The size of the pan will determine the thickness of the brownies…so it’s up to you!

Coconut pecan topping:

2 1/2 c raw pecan pieces

1 1/2-2 c unsweetened shredded coconut flakes

1/2 c raw organic honey

1 tablespoon vanilla powder/extract

1/8 teaspoon sea salt

1 tablespoon coconut oil

3-4 tablespoon ghee


*Optional: Place pecans in food processor and pulse for a few seconds to get the desired size. Don’t forget to rotate the food processor to prevent nut butter from forming!*

1. Lightly toast pecan pieces and coconut flakes in pan on low heat.

Tip #5: Make sure to stir this frequently. The edges of the coconut flakes will turn a soft golden brown color. Keep an eye on this as it can go from golden brown to burnt fairly quickly.

2. Add honey, ghee, vanilla, coconut oil, sea salt and mix until combined and looking golden brown. 

3. Let the coconut pecan mixture cool before handling.

Putting it all together:

1. Transfer half of the coconut pecan mixture onto the first brownie layer and gently press down.

2. Put remaining brownie mixture on top of coconut pecan layer and gently press.

3. Transfer remaining coconut pecan mixture and gently press down again.

4. OR! If you’re just not up to the layering business, put all the brownie mixture at the bottom of the pan and press down, then pour all the coconut pecan mixture on top and gently press down.

When can I eat it?

Pull the parchment paper out of the baking pan to make it easier to cut into pieces. I cut them into 36 squares but you can cut them as small or as big as you’d like!

You can eat it right away! (although it might be a little crumbly when you cut into it)

Or if you’re able to wait, you can place these in the refrigerator or freezer to set at least for 20 minutes or overnight.