Chocolate Espresso Fudge Brownie


By Buffy-Ellen Gill from Be Good Organics.

Buffy-Ellen of Be Good Organics, shares some of her favourite recipes with us from her blog.  All of the red linked items are available from Buffy’s online store.

Did you see our “5 with…” interview with Buffy? You can read it here. 

Buffy always uses certified organic, local and fairly traded ingredients wherever possible.



2 c organic walnuts (soaked overnight, rinsed and super well drained)
1 ¾ c medjoul dates (pitted)
¾ c raw cacao powder
3 tbsp Teeccino herbal coffee (any flavour, especially Java, Original or Dark Roast)
½ tsp vanilla powder
¼ tsp sea salt

½ c Cacao Almond Crush OR Coconut Chocolate Butter
3 tbsp cacao nibs





  • Blend walnuts in a food processor until finely ground.
  • Add cacao powder, Teeccino herbal coffee, vanilla powder and salt and blend again until well combined.
  • Slowly add dates while processor is running until a smooth chewy mixture is formed, then pour into a lined baking tray. Press down firmly with the heel of your hand or a flat spatula until it’s completely pressed into the container, then place in the freezer for 10 minutes.
  • Remove and spread over your ganache, sprinkle with cacao nibs, then place back in the freezer for at least an hour to set. Serve straight from the freezer to keep it nice firm and chewy!






The perfect afternoon tea treat with a cup of tea (or herbal coffee if you feel so inclined). Or bring them out for dessert with some sliced banana and my Coconut Cashew Cream – chocolate, banana and plant-based cream can do no wrong.



“I love living an organic plant-based whole foods lifestyle,and truly believe it has the power to make such a difference to your health, as well as animals, our environment and communities. I’m passionate about sharing my story and knowledge, so you can benefit from these changes too. You can read more about me here.”– Buffy-Ellen



Source:  Buffy Ellen, Be Good Organics

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