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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Tuesday, September 11, 2012

Raw Brownies

I must begrudgingly admit that I like these brownies.  I must warn you that to call them brownies is a loose interpretation of the term.  They are not cooked.  They have no sugar, per se.  They have no flour.

Yet this is why you will love them.  Kids want a brownie before dinner?? Sure!  Cooking for a Vegan?  No problem.

Cooking for Gale Gand?  Uh, not so much.  But they satisfy the chocolate urge in a healthy way.

Raw Brownies
Adapted from A Couple Cooks

1 cup raw walnuts (unsalted)
1/2 cup cocoa powder
1/8 teaspoon kosher
1 1/4 cups Medjool dates (about 12)
1/4 cup raw almonds (unsalted)

Remove the pits from the dates. If the 1/4 cup almonds are not already chopped, place them in a bag and hit them with the back of a spoon or a mallet to break them into pieces.

In the bowl of a food processor, place 1 cup walnuts. Process on high until the nuts are finely ground.

Add 1/2 cup cocoa powder and 1/8 teaspoon kosher or sea salt. Pulse to combine.

Turn on the food processor. As the processor is running, add the dates one at a time. Once all the dates have been added, the mixture should be crumbly but easily formable (it may form into a ball depending on how long you process it). Throw in the almonds and pulse a couple times to combine (if a ball has formed, you can also mix in the almonds in a bowl).

Form the brownies: Line a small square dish with wax paper and press into the desired thickness (don’t worry if it does not fill the entire pan; the brownies are easy to shape). Alternatively, press the brownies into a mini-muffin tin or other mold. Place in the refrigerator or freezer for 5 to 10 minutes to firm up; they can easily be cut when cold.

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