Okay, it’s time to have your socks rocked by this stupidly easy, decadent and healthy raw treat. Did I say raw, yes I did! If you’re new the raw food concept, it means eating food as close to it’s natural form as possible – and of course not heating or cooking anything over about 46 degrees. I’m going to write more about this down the track, as it’s a food movement that is very in-vogue and gaining a lot of momentum at the moment!
If you’re like me, you always need a little somethin’-somethin’ after dinner to signal to your stomach that service is closed for the evening. Usually I reach for a peppermint tea, a little square of raw chocolate or perhaps some natural yogurt mixed with my favourite sweetener.
But when you’re really hankering for that rich dessert hit, these squares of rawesomeness (yes I went there) totally hit the spot and don’t leave you feeling the guilts. I truly believe medjool dates are one of life’s miracles – add them to anything and you’ve got so much natural sweetness, that works as a binding agent all the while still packing a bunch of fibre. On a side note, I struggle to keep a box of these dates in the fridge without overdosing. They’re really nature’s candy and really really sweet. You’ll never go back to regular dates after trying these babies!
Here is the wonderful raw brownie recipe courtesy of the lovely Sarah Britton at My New Roots.
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
*** Confused as to what the difference is between cacao and cocao? One little letter makes a big difference.**
- High in antioxidants
- High amounts of magnesium (responsible for over 300 biochemical reactions in your bod), calcium, zinc, iron, copper, sulfur, and potassium
- Derived directly from the cacao bean
- Contains natural chemicals that can improve mood (happy dance!)
- Highly processed
- Stripped of nutrients in heating and refining process
- Often contains sugar, milk fat, hydrogenated oils and flavourings