I’d venture to say that 95% of the desserts I consume are raw. As I’ve mentioned before, I’m a health freak and don’t like having to out train my diet. And although raw desserts are usually higher in fat than traditional desserts, it’s the good fat – so your body can actually process it. And use it. Which means you can get away with eating a handful of raw brownies for breakfast and not worry about them going to your ass.
I intended on measuring each of the ingredients in grams, then I realized most people don’t own a scale. But this is a fairly simple recipe and you’ll be able to tell by the consistency of the dough whether or not you need to add more wet or dry ingredients (ahem, dates are considered a wet ingredient). If you don’t have hemp hearts, you could substitute flax seeds or additional nuts, but I highly recommend trying to find hemp hearts, as they’re ridiculously high in protein and give the brownies a great texture. Also, you can totally substitute raw agave for the nut milk if you prefer a sweeter brownie.
RAW BROWNIE BITES
1 cup raw almonds
1/2 cup raw walnuts
1/2 cup hemp hearts
3-4 tbsp cacao powder
6-8 medjool dates, pitted and soaked 15 minutes
2 tbsp raw nut milk
1 pinch Himalayan salt
In a food processor fitted with the S-blade, blend the almonds, walnuts, hemp hearts and cacao powder into a fine meal. Add the dates, nut milk, and salt; blend 45-60 seconds, or until dough starts to form. Using a medium sized cookie scoop, drop the dough onto a baking sheet lined with parchment paper. Freeze for 20 minutes then press with a fork. Transfer to an air tight container and store in the freezer. I’m not sure how long they’ll keep, as they never last more than a few days in this house.
Yield: 22 brownie bites