Food, Fun, NYC, recipe, Sweets

Getting Raw-some

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
  1. Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
  2. Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
Serving size: 1 brownie Calories: 173 Fat: 8 g Saturated fat: 0.8 g Carbohydrates: 25 g Sugar: 18 g Sodium: 13 mg Fiber: 5.2 g Protein: 5 g

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