Behold this decadent, whole-foods wonder that takes minutes to put together.

Raw Espresso Brownies

Raw Espresso Brownies
Behold this decadent, whole-foods wonder that takes minutes to put together.
  • 1 cup raw almonds
  • 2 cups of raw unsalted walnuts
  • 2¾ cups pitted Medjool dates, pitted and cut in half (make sure they're fresh and moist)
  • 1 cup of raw cacao (or substitute regular cocoa powder for an almost-raw brownie), plus more for dusting
  • 2 teaspoons of espresso powder (optional but recommended; brings out the richness of the chocolate)
  • ⅛ to ¼ teaspoon salt (to taste)
  1. Place almonds into food processor and pulse a few times; you want the almonds to be roughly chopped, not finely ground. Transfer almond pieces to a large bowl.
  2. Place walnuts into food processor and blend until finely ground. Add the raw cacao, espresso, and salt, and pulse to combine.
  3. Add the dates through the food processor's feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn't, add another date or two.
  4. Transfer the sticky mixture to the bowl containing the roughly chopped almond pieces and combine everything.
  5. Line an 8" x 8" pan with parchment paper and press the mixture down until it's tightly packed, flat, and firm.
  6. Place in freezer or refrigerator to chill before serving (this makes them easier to cut). Store in airtight container in freezer or fridge. Dust with raw cacao before serving if desired (makes 'em pretty).


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