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.