Author: story of a kitchen (from the very lovely my new roots blog raw brownie recipe: http://www.mynewroots.org/site/2011/04/the-raw-brownie-2/)
Recipe type: dessert
Prep time:
Total time:
Serves: 10
Ingredients
2 cups whole walnuts
2½ to 3 cups Medjool dates, pitted*
1 cup raw cacao (the "cooked" cocoa powder is also okay here)
1 cup raw unsalted almonds, roughly chopped
¼ teaspoon sea salt
Instructions
Place walnuts in food processor and blend on high for a few minutes until the nuts are finely ground.
Add the cacao and salt. Pulse to combine.
Add the dates one at a time through the feed tube of the food processor while it is running. If you have especially large dates, cute them in half before adding. Sarah explains that your mixture looks like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). When I add more dates, the mixture balls up in the food processor.
Combine the walnut-cacao mix with the chopped almonds, pulsing quickly in the food processor or mixing with a spoon.
Press into a parchment-lined cake pan or mold. I use an 8x8-inch pan with good luck. Place in freezer or fridge until ready to serve, as they cut better when cold. They taste better if at room temperature. Store in an airtight container in the fridge.
Notes
* I've made these brownies numerous times, finding I like to edge up the amount of dates. I don't use especially dry dates -- they are moist and caramelly -- and find 3 cups works better for keeping the brownies moist and to keep them from crumbling.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/schrodingers-brownie-recipe/