No-Bake Vegan Brownies with Nutty Chocolate Swirl

1.In a food processor, combine the pitted Medjool dates and raw walnuts. Pulse until the mixture resembles a coarse meal.

2.Add the unsweetened cocoa powder, almond butter, maple syrup, vanilla extract, and sea salt to the food processor. Blend until the mixture is well combined and sticky, scraping down the sides as needed.

3.Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

4.Transfer the brownie mixture to the prepared baking dish. Press it down firmly and evenly using your hands or a spatula to create a smooth layer.

5.In a small microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring in between until smooth.

6.Drizzle the melted chocolate over the brownie layer, then sprinkle the chopped pecans on top. Use a toothpick or a knife to swirl the chocolate into the brownie mixture for a marbled effect.

7.Refrigerate the brownies for at least 2 hours, or until firm.

8.Once set, lift the brownies out of the dish using the parchment paper overhang. Cut into squares and serve.