The only reason I call these brownie bites is because they’re intoxicating, and therefore I suggest you savor these slowly and in small amounts to prevent any sudden overdose of enjoyment.
This recipe is different from the gluten-free baked brownie recipes I’ve made in the past, not only because there’s no baking involved, but also because they’re sweetened entirely with Medjool dates.
While the only source of sweetness in this recipe comes from the Medjool dates, you’re getting quite a bit more than sweetness when you eat dates, including valuable fiber, vitamins, and minerals, including copper, magnesium, and potassium. I’m constantly looking for sources of magnesium and other minerals to reduce my tendency to cramp after a hard bike ride, tennis match, or yoga session.
Date Walnut Brownies
- 2 cups raw walnuts or other soft-to-the-bite brownie
- 1 cup raw cacao or cocoa
- 1/2 teaspoon vanilla extract or 1/8 teaspoon vanilla bean powder
- 1/4 teaspoon salt
- 2 1/2 cups Medjool dates, pitted about 16 dates
- Using a food processor, process the nuts until they are the consistency of nut flour.
- Add the cacao and sea salt to the walnut flour and pulse to blend well.
- Optionally, add the vanilla extract or powder and pulse again to blend well.
- Add one date at a time to the mixture through the feed tube on the processor. Don't add too many dates—just enough so the batter resembles cake crumbs, but when pressed between your fingers, it sticks together. The more dates you add, the better it will stick together, but the denser the brownie will be. I prefer them lighter, so I use the smallest amount of dates necessary to get the batter sticking together.
- Empty the batter into a dish (I use a square 8 by 8 inch dish), and press down evenly.
- Place in the refrigerator for about 10 minutes, and then slice them into cubes with a knife. They are easier to slice when a bit cold. Store cold, or at room temperature.