As we all know, I’m a sucker for sweets. And while I’m not a choc-a-holic, I do love me some brownies, especially ones with walnuts speckled throughout and a dusting of powdered sugar. Hold the icing, though.
It’s no secret, however, that there is nothing healthy about a brownie. But what if I told you I’ve found a brownie recipe that is high in fiber, antioxidants and omega 3 fatty acids? Behold: THE RAW BROWNIE!
I know, I know. A brownie with no flour, no oil or butter and no sugar would taste like kindergarten paste, right?
No, nada, not a chance. In fact, this no-bake brownie recipe from Raw For Dessert is so rich and delicious that I find myself sneaking back into the kitchen to keep cutting off little pieces of it. I truly believe that your non-vegan friends will enjoy it as much as your raw vegan cronies (and yes, I did just use the word “cronies”).
These brownies are a little costly to make, but don’t let this fact deter you. They’re super easy, and I have I mentioned they are delicious? I find they’ve become even more delicious after being in my fridge for a couple days. I like them best cold and cut into small pieces that I retrieve on multiple trips to my kitchen. But you can eat them your way.
Okay, so here’s what you do.
Really! One Bowl Raw Brownies (Courtesy of Raw For Dessert by Jennifer Cornbleet)
3 cups raw walnuts (I used a mix of pecans and walnuts because I live in Texas and pecans are cheaper here)
1/8 teaspoon salt
16 pitted medjool dates
2/3 cup cocoa powder or raw cocoa powder (I found some plain dark cocoa powder in the baking aisle that worked great)
1/2 cup dried cherries, chopped
1/4 cup raw cacao nibs (optional)
2 teaspoons filted water
To make this all you need in addition to your ingredients are a food processor and an 8-inch glass baking dish (and a place to keep for the reserved walnuts). Since my food processor is currently in storage, I tried my Vita-Mix. While it did the job, at the very end of grinding it overheated.
Start by placing your walnuts in the food processor and pulse briefly to coarsely chop them. Remove about 1/2 cup of the walnuts and set them aside. Then add the salt and process the remaining walnuts until they kind of resemble flour.
Next, you add the dates. Be sure you pit them first. If you buy dates with pits in them, just use your hands to pull them out. When you process the dates and the walnuts together, the mixture should become stickier and wet. (Hard to believe the below image will soon become brownies, right?)
Incorporate the cocoa powder into the mixture and then stir in the reserved chopped walnuts, the dried cherries, water and the cacoa nibs. (A brief note here about cacoa [ka-Cow] nibs, which are as fun to say as they are to eat. Go on and say it. These are the edible part of the cocoa bean after it has been harvested, dried, fermented and hulled. They add crunchiness to a recipe and are a great substitute to chocolate chips).
Scoop the mixture into your baking dish and press down with your hands so it is evenly distributed and compact.
Cut into squares and cover leftover brownies with plastic wrap. These brownies will keep for 5 days in the fridge or for 2 weeks in the freezer.
I hope you enjoy these! Now excuse me, I have to run back to my kitchen for another bite.