Sometimes I wish I was the type of person that went running every morning. I wish I could eat a salad for dinner and then not crave dessert. I wish my house was ready to entertain at a moment’s notice. I wish I knew how to do my hair in a variety of different styles.
But the truth is, I would much rather sleep in then get up early to run. I chew flavored gum after dinner to trick my dessert craving. There is a food processor in my entertainment unit and a box of different types of flours on the dresser in the bedroom. The dining room table is never actually used for eating. My desk is covered in post-its with recipe ideas and to-do lists. And my hair is always up in a pony-tail bun thing.
But I’m happy to clean up if you say you’re coming over. I will gladly bring baked goods to any event. I would go running with you if you asked me to (you’d probably beat me). You’re welcome to join me for dinner on my cozy couch while watching something fun. I have the best intentions.
These raw brownies were full of good intentions. I wanted to believe that I could replace my regular brownie recipe with one full of healthy ingredients like dates and nuts. But as good as these bars were, don’t call them brownies. They are however, some of the best healthy snack bars I’ve ever tasted.
Walnuts and cocoa powder provide the base. Dates add a caramel sweetness and bind everything together.
Raw “Brownies” or The Best Healthy Snack Bar
From My New Roots
2 cups whole walnuts
1 cup cocoa powder (or raw cacao if you can find it)
1/4 tsp sea salt
2 1/2 cups pitted Medjool dates
1 cup raw, unsalted almonds (optional)
Process walnuts in a food processor until they are finely ground. Add cocoa and salt and pulse to combine. Add dates one at a time through the processor feed tube while it is running. At the end, the mixture should look like moist crumbs that will stick together when pressed with your fingers. If they don’t stick together, add more dates.
Give the almonds a rough chop and mix them into the date mixture. (I had the almonds in, but next time I’ll either chop them finer or not put them in at all. I found they broke up the texture too much and made everything fall apart a little too much.)
Press the moist crumbs firmly into an 8 inch square pan lined with parchment paper. Refrigerate to make them easier to cut.