Some of you knew me in the days when I was making brownies from the Pillsbury box and found that using one egg instead of 2 was the magical trick to perfectly fudgy brownies.

Then I learned to read ingredient labels and never turned back to the box.  Brownies are a family (well, Bobby) favorite so I’m always trying out new and different versions.  I found a recipe for Raw Brownies a year ago and finally got around to trying it.

“Raw” by definition means no cooking, no ingredient gets above 120 degrees.  So these brownies are more of a fudge texture – even better!   Cacoa nibs were a new purchase for me.  If you’ve never tried them they are like really crunchy mini super dark chocolate chips.  Again, why did I never try them before?!?!  I have made a few modifications to the recipe I found and here you go!

• 2 cups pitted medjool dates (Soak in warm water 5 minutes)
• 2 cups raw walnuts
• 1/2 cup cacao powder
• 1t vanilla
• 1/2 cup cacao nibs
• 1/2 c raw almonds, soaked over night and chopped fine
• 2T chia seeds
• pinch of sea salt

In a food processor blend walnuts until finely ground.  Add cacao powder and salt, add dates one at a time until mixture becomes crumbly.  Press mixture into parchment lined 9×13 pan.  Press almonds, chia seeds and cacoa nibs into mixture – firmly.  Freeze at least 2 hours and slice. Store in freezer.