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.
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.