YES! These are raw brownies! LOL. I just prefer mine in bite-sized balls.
This post was initially created for the folks who joined me on May 3, 2013 at the New Orleans Jazz & Heritage Festival food demonstration page. An honor to be even invited, let alone be the first person in the over 40 year history of the wildly popular festival to ever do a raw food “cooking” demo. I am eternally grateful to Rene Tervalon who coordinates all of these events for including me in her big fat garden party! So fabu. Keep in mind that this was a LOUISIANA festival so I needed to work with indigenous ingredients (pecans). You can substitute any kind of nuts you want for this. Be adventuresome. Let your imagination run WILD!
As you can see, I don’t make them in squares, I do round bite sized “balls.”
This is the BEST, easiest and quickest raw brownie recipe EVAH.
¾ cup raw pecans
½ cup raw cashews
2 ½ tablespoons raw cacao powder
½ teaspoon cinnamon
1/8 teaspoon sea salt
8-10 organic medjool dates
Optional : cayenne pepper to taste
Place cashews & pecans in a food processor fitted with an “s” blade and grind until fine. Add salt, cinnamon and cacao powder and combine well. While the machine is running, drop medjool dates in half at a time (pit removed) until well combined. Open occasionally to check to see if they are sticky. Once the hold together well, stop adding dates and turn out into a pan and press evenly to make traditional brownie shaped treats, or scoop out into brownie ball “bites”.
These are GREAT gluten-free dessert alternatives.
They don’t need to be refrigerated.
RECIPE DISCLAIMER – My recipes are intended to inspire you to think on your own. Sure…follow them to the “T” if you’d like, but understand if you prefer more of less of an item that is listed, go for the quantity YOU desire. All my recipes are assembled to please MY palate. Any parenthetical notations are meant to get you thinking off of the page, and into the pantry. Use your imagination!