Well it happened…the convection oven broke leaving me with two burners and a refrigerator to get cooking. I was inspired by a current roommate Gabi in making a vegan no-bake recipe which I also believed would never happen. I was pleasantly surprised and it only requires a few ingredients.
Since I am not allowed to post about my Food Blogger Cookie Swap Cookies until December 15th, I will give a few clues leading up to the big day. I used the same site as I used in the cookie swap the Minimalist Baker. I made the 5 minute Espresso Walnut Brownies although it took much longer than 5 minutes using my tiny kitchen appliances. I was not expecting much, but I keep snacking on the “brownies” straight out of the freezer and they remind me of Lara Bars. I think next time I will turn them into “truffles” and roll them in cocoa powder.
- 1.5 cups raw walnuts, divided
- 1 cup raw unsalted almonds, roughly chopped
- 2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
- 3/4 cup cocoa powder OR raw cacao if you have it
- 1-2 tsp espresso powder or finely ground coffee (depending on preference)
- pinch sea salt
- Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
- Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
- Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
- Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
- Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.