raw brownie bites

It's Saturday night and if you're like me, you're getting ready to cozy up on the couch to watch a movie. Suddenly you find yourself gripped with a desperate craving for brownies. Gooey, chewy, rich, chocolately brownies. However, you realize that a) you have zero energy to turn on the oven, and b) you have limited willpower and know in your heart that if you actually take all that time to make them you really won't eat just one. You'll eat at least three, which means you've pretty much trainwrecked the healthy eating program. 

I have a solution! Raw brownies, made with no sugar, flour, butter, or eggs. These are actually good for you. I mean it. If you don't believe me, read the ingredient list. And--wonder of wonders!--they taste great. For real. I offered these to my three taste-testers with crossed fingers. They loved them. That's saying something, since they're used to homemade "real" brownies.

Raw Brownie Bites
adapted from various sources

1 1/2 cups whole raw, unsalted almonds, divided (or walnuts, if you prefer--actually, any nut would probably work)
1 1/4 cups Medjool dates, pitted
1/2 cup raw cacao (you could use cocoa in a pinch but you won't get the health benefits of raw cacao)
1/8 tsp. sea salt
1/2 tsp. vanilla
1 T. hazelnut or walnut oil (optional)
approx. 1/2 cup unsweetened, shredded coconut


Place 1/2 cup almonds in food processor and pulse until coarsely chopped. Put in a medium bowl and set aside.

Blend the remaining 1 cup almonds in food processor on high until the nuts are finely ground.

Add the cacao, salt, vanilla, and oil. Pulse to combine.

Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together. (If the mixture does not hold together well, add more dates.)

Combine the nut-date mixture with the chopped almonds. Squeeze into small balls and roll in coconut. Place in freezer or fridge until ready to serve. 

Store in an airtight container.

Makes about 20.