These “raw” brownies are so easy to make and have just a few ingredients but they taste so good. I don’t even think someone who doesn’t know they are grain free, have no added sugar and are vegan would realize that they are such, nor would they realize they are made with dates. A great, healthy treat—I’m so happy to have things like this when I make full fat, high sugar treats for others and just want a little something for myself. I don’t think real treats are bad now and then, but for now, I’ve given up sugar and gluten and THIS is just the kind of thing I love. You will, too!
I’ve made similar things before, like these Chocolate Hazelnut Bombs or these Almond Joy Fudge Bars. Even these Healthy Fudge Brownie Bites are more like these “brownies”, but they have honey added as well. Today’s “Raw” Brownies just have dates, nuts, and cocoa as the main ingredients. Easier and I think I like them more. I’ll have to make both and do a taste test (that’s really just my way of having to make more treats for myself). ; )
“Raw” Brownies, (Grain Free, Refined Sugar Free, Vegan) by Katrina, Baking and Boys!
1 1/4 cup pitted dates
1 cup raw cashews, chopped (I like cashews for the base as they don’t have a distinct flavor, but these would make great brownies with other nuts, too)
5 tablespoons raw cacao powder (or cocoa powder)
1 teaspoon vanilla extract
pinch of salt
1/2 cup walnuts, roughly chopped—optional
1 tablespoon Enjoy Life mini chocolate chips (or other chocolate of your choosing)—optional
Line a 9x5 inch bread pan with nonstick foil. Place the dates in a glass bowl and cover with boiling water. Let stand 10 minutes. Drain the dates (reserving the liquid) and pat them dry. Roughly chop them (always do this to check for pits!). Put the cashews in the bowl of a food processor and pulse until finely chopped. Add the dates and pulse a few times. Add the cocoa powder and salt. Process until all is finely ground and well combined. May take a minute or two until you get the consistency you want. Add the walnuts and pulse just a few times so they are left as big pieces. Spoon all of the mixture out of the processor, scraping the the bowl. The mixture is a bit sticky, but try not to eat it all before you press it into the pan. Put it in the pan and before you press it all down evenly, sprinkle on the chocolate chips. Refrigerate for an hour. Cut into 16 pieces. Store in refrigerator in an airtight container.
These are perfectly chocolaty, I love brownies with nuts, and there is no extra sweetness needed, they would even still be great without the walnuts and extra chocolate chips. I can’t wait to run out of these and make some more—I have quite the stash of dates and nuts to use up!
These would be great with any other nuts, pecans especially, but I am partial to walnuts in brownies. I think I’ll try them with peanuts soon, too, and get that great peanut butter chocolate combo.
Have you seen enough photos? I must end this post, because every time I see more, I want to grab another one. Make these. The end.