I love to make (and eat!) raw food desserts. This doesn't mean uncooked brownie batter, but rather a dessert that's made from all natural ingredients and contains no flour, sugar or dairy. In most cases, they are a lot quicker too! I used some strong coffee in place of the water when I made this recipe. If you are someone who is used to a lot of sugar, leave it out as it may make these brownies not sweet enough for your tastes. These are rich and you only need a small portion to be satisfied.
· 1 cup raw walnuts
· 1 cup pitted dates, soaked in hot water for about 15-20 min
· 1/3 cup free trade dark cocoa powder
· 2 tablespoons water as needed for consistency
· Can add Ceylon cinnamon and sea salt to taste if desired
· 1/2 ripe medium avocado, mashed
· 5 tablespoons local honey or real maple syrup
· 1/4 cup free trade dark cocoa powder
· 2 teaspoons pure vanilla extract
· 1/4 teaspoon ground Ceylon scinnamon
· 1/8 teaspoon sea salt
TO MAKE THE BROWNIES:
1. Line a 8x8 pan with parchment paper, letting a few inches of excess hang off the sides to create a sling for easy removal.
2. Combine walnuts, dates, and ⅓ cup cocoa powder in a food processor. Pulse until the mixture is soft but crumbly. Add 2 tablespoons water and pulse again until the mixture sticks together well.
3. Transfer mixture into prepared pan and pat down firmly into an even, compact layer. Set aside.
TO MAKE THE FROSTING:
1. Place avocado, honey, ¼ cup cocoa powder, vanilla extract, cinnamon, and salt in the food processor. Pulse until smooth.
2. Spread mixture evenly over the brownie layer. Sprinkle unsweetened cacao nibs atop the brownies to garnish if you like some crunch.
3. Place loaf pan in freezer for 30-60 minutes, or until firm.
4. Using the parchment sling, lift the brownies out of the loaf pan.
5. Slice and serve. Store leftovers in frig.