I’ve been trying to create more raw and naturally-sweetened recipes for those of you who have a sweet tooth like me. These brownies use dates as a sweetener and use nuts instead of flour. They are gluten-free if you require that.
Making brownies with dates and nuts is more expensive, but you are getting high-quality ingredients and you really can’t eat a whole pan of these at once.
- 2 cups walnuts
- 2 cups medjool dates, packed
- 1/2 cup + 1 tablespoon raw cocao powder
- pink salt (optional)
- 1/4 cup natural smooth peanut butter
Third Layer – Frosting
- 1 cup avocados, packed (approximately 3 small avocadoes)
- 1/3 cup raw cacao powder
- 6 large (soft) dates
- 2 tablespoons almond milk
- 2 tablespoons coconut oil
- pinch salt
Base and Filling
- Put the walnuts and dates into a food processor and pulse until they are broken into small pieces.
- Add in the cacao powder and salt and pulse until fully combined. If you want a less chunky brownie, process a bit longer. Tip: Don’t over-process the mixture because the walnuts will release oils that will make the brownies feel greasy.
- Press the mixture into a parchment-lined pan. An 8×8 or 9×9 inch pan both work well.
- Drizzle or spread the peanut butter over the layer. It works easier if your peanut butter is slightly running to begin with. Put in freezer while you make the frosting.
- Put the dates and almond milk into a high-powered blender and blend until a smooth paste forms
- Add in the remainder of the ingredients and blend until smooth. Use your damper to help get things moving, or scrape down the sides as you go.
- Take the brownies out of the freezer and top with the frosting.
- Store brownies in fridge for up to 4 days or cut and store in the freezer. We actually like ours better straight out of the freezer.