Submitted by a Guest Contributor
gluten free - vegan - soy free - refined sugar free - kid friendly - grain free - paleo
These brownies work well with most diets if cocoa is tolerated. They are easy to make ahead of time and take on the go.
Ingredients:
- 3 cups raw walnut pieces
- 2/3 cup unsweetened cocoa powder
- 1 cup pitted dates, soaked in warm water for 10 minutes to soften
- 2 teaspoons pure vanilla extract
- 1 C. coconut cream
Directions:
- In a food processor, blend walnuts and cocoa powder until nuts are finely ground.
- Drain dates and squeeze out any excess water. Add dates and vanilla to the food processor. Process until mixture sticks together and forms a ball. Add water 1 tablespoon at a time, if desired, for moister brownies.
- Line an 8-inch square baking dish with parchment paper. Press brownie mixture into the prepared dish. Cover and refrigerate for at least 2 hours to set and then cut into 16 squares. Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.
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