The Raw Brownie

 Sarah from My New Roots said she'd change my life with this brownie, and now it's my turn to change your life.

Reading about raw brownies had me double-taking the title. What could be better than a dark chocolate brownie that's good for you, yet ridiculously simple to make? I am truly grateful that I found this recipe. While a gooey, hot out-of-the-oven brownie is still enjoyable, this one is a life saviour in the sense that it allows for the daily splurge whilst acting as a saving grace for your health and diet. Although the ingredients for this brownie are potentially expensive, I can genuinely say that it has become my go-to recipe. Oh right, you like no-bakes right?

Ingredients: For 110 kcal brownies, cut into 12 servings (slightly adapted from My New Roots)
1 cup walnut halves
1 & 1/2 cups dates, pitted
1/2 cup cacao powder
1/2 cup unsalted, raw almonds (slightly chopped)
1/8 tsp. sea salt  

Method:
Place the walnuts into a food processor and blend until finely ground. Whisk together the cacao and salt; add bit-by-bit to the ground walnut and pulse to combine. Add the dates one at a time to the food processor while it is running. Although the mixture will appear crumbly, the dates will enable the crumbs to stick together later on. Add the mixture to a bowl and mix with almonds. Press the mixture down on a parchment-lined pan. Press well! For the brownie to hold-up better, place in the fridge or freezer until serving time; the brownie will also be easier to cut when chilled. To store, place in an airtight container. I reckon you'll eat half the batch before you put them away though.

Notes:

- I used Hershey's Dark Cacao Powder. I enjoy bittersweet brownies. If it is not sweet enough, add more dates

- If the mixture is not holding together, add more dates

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