Chocolate Chunky Brownies

1. Place walnuts, cacao, coconut palm sugar and salt in a food processor using the "S" blade.
2. Process until the nuts are finely chopped into small pieces.
3. Add in dates, coconut oil and vanilla and pulse until the batter begins to stick together.
4. Remove batter and add in macadamia nuts and dried cranberries (or cherries).
5. Using your hands, mix everything together and press into a brownie pan.
6. Sprinkle coconut flakes on top and refrigerate for several hours before cutting into squares.

Tip: Brownies last 10 days in the refrigerator or one month in the freezer.
Note: These brownies were a life saver to me during pregnancy when I was craving chocolate. I kept a batch in the freezer at all times and would eat a square instead of grabbing some processed, junky chocolate treat from the store. I prefer using dried cherries instead of cranberries, even though they are more expensive, because they make this recipe extra special.