PALEO-FRIENDLY. GLUTEN FREE. DAIRY FREE. SOY FREE. EGG FREE. REFINED SUGAR FREE. VEGAN.
If you’re like me and have a sweet tooth, then these are the perfect, satisfying and delicious treat for yourself or the kids! They make a great snack at work, pre or post-workout or are amazing with a cup of tea in the afternoon (or any time of day really!) They can be stored in an airtight container or jar in the fridge for about 2 weeks – if they last that long! Freezing then is an option too, but I doubt they will make it to the freezer! Have fun fighting over them! 🙂
20 Medjool dates, seeds removed
3 cups of raw cashews or walnuts (you can use any nuts, but these make for a richer texture)
2/3 cup raw cacao or cocoa powder
1 teaspoon vanilla (extract, paste or powder, or 1/2 vanilla pod scraped out)
pinch of salt (preferably unrefined Himalayan fine rock salt or fine Celtic sea salt)
2-3 tablespoons water (preferably filtered)
Prep time: 5 minutes
Making time: 5 minutes
Combine all ingredients except water in a food processor and process. Add the water in whilst the ingredients are processing to facilitate the mixture sticking together well. Let it process for a minute or so, and eventually all the oils from the nuts will start to come out.
You may need to stop and scrape down the sides one or two times and continue processing. The way to tell the mixture is ready is that it should stick together really well and basically wipe the inside of the processor clean.
Line a tray or container of some sort with baking paper, put the brownie mixture onto it and smooth it out with a spatula into an evenly shaped block/square/rectangle (whatever you have/like) that can be easily cut later.
Cover with another sheet of baking paper or foil and let set in fridge for a couple of hours. Then cut into whatever shape you like. No cooking required 🙂