Raw Chocolate-Walnut Brownies
Yield: About 20 bite-sized brownies
These hit the spot for brownie or fudge cravings — but have no sugar, flour or dairy.
Using a food processor, process the nuts until they are finely ground.
Add the cocoa powder, sea salt and vanilla to the ground nuts and pulse to blend well. Add cacao nibs and pulse briefly to combine, about 5 seconds.
Add 1 date at a time to the mixture through the feed tube on the processor. Don't add too many dates — just enough so the batter holds together. The more dates you add, the better it will stick together, and the denser and sweeter the brownies will be. If you prefer them lighter, use the smallest amount of dates necessary to get the batter to stick together.
Empty the batter into an 8-by-8-inch dish and press down evenly.
Refrigerate for about 10 minutes, then use a knife to slice the brownies into 1-inch cubes. Store covered in the refrigerator for up to 2 weeks or in the freezer in an airtight container for up to 2 months.
Each serving: 130 cal, 8 g fat (1 g sat), 0 mg chol, 0 mg sodium, 16 g carb, 3 g fiber, 3 g protein
Source: PCC Sound Consumer, April 2013
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