Intense raw chocolate brownies
Intense raw chocolate brownies
Ingredients
4 cups of walnuts - raw, unsalted [i]
1 cup of pitted dates (packed down)
2/3 cup of cacao powder
2 teaspoon vanilla extract
Steps
Grind walnuts in food processor until a fine meal.
Add dates to food processor -separate any dates that are stuck together. Pulse until well mixed.
Add cacao and vanilla to food processor and mix until well incorporated. It should be coming of the sides of the container.
Place in a 9 x 9 square pan lined with parchment paper (leave enough parchment on the edges to fold over the top) and press down firmly.
Chill for one hour before serving.
Store in fridge for one week or for three months in the freezer.
[i] I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts are then dehydrated for 16 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes. This recipe can be made without soaking.
