No-Bake Walnut & Date Brownies

Directions

1. Lightly grease an 8x8-inch (20x20 cm) baking dish with canola oil and line with parchment paper, leaving overhanging sides.
2. In a food processor or with a hand blender, add walnuts, 1 cup (250 mL) cocoa, cinnamon, chipotle pepper, and salt. Pulse until nuts are coarse and cocoa is incorporated. Scrape down the sides.
3. Add lentils and dates, ½ cup (125 mL) at a time, scraping down the bowl of the food processor after each addition. Add 1 Tbsp (15 mL) maple syrup and the vanilla and blend until smooth. If mixture is too dry, add water 1 Tbsp (15 mL) at a time. The mixture should be soft and smooth. Transfer the brownie dough into the prepared dish, using damp hands to pat down. Smooth the top evenly with your hands or an offset spatula. Place brownies in the freezer while you prepare the ganache.
4. Whisk together melted coconut oil, ½ cup (125 mL) cocoa, and ½ cup (125 mL) maple syrup until very smooth. Pour ganache evenly over the brownies and optionally sprinkle with salt. Place brownies in the freezer for 10-15 minutes until set.
5. Use a hot knife to cut into 16 pieces.