Nut Brownies (Walnut and Cashew)

These brownies were delicious – chocolately, nutty, crunchy and a definite hit with everyone.  One of the main advantages being that they were so quick and easy to make,  with another that they don’t need cooking.

INGREDIENTS:

2 cups of mixed walnuts/cashew nuts
½ cup cacao nibs
1/8 to 1/4 cup cacao powder (to taste)
2 dates, pits removed (I prefer Medjool as they are lovely and sticky)
1 tablespoon unsalted butter at room temperature
1 ½ tablespoons melted cacao butter
Pinch of sea salt.

METHOD:

Line a baking dish with parchment paper.    I used a 9” x 7” pan and the brownies were a perfect depth.

Combine all the ingredients in a food processor for about 45 seconds to 1 minute or until there are no large chunks.

Pile into the lined baking dish and press down all over with the back of a spoon until even.

Cover and chill in a fridge for at least 2 hours. Cut into squares and serve.

These brownies will keep for up to 4 days in the fridge, or in the freezer for up to 3 months.

I understand that the original recipe for these brownies was taken from the book Eat Fat, Get Thin but I was given a slightly different version to try and I also decided to mix my nuts as I didn’t have enough walnuts to hand.  The result was really tasty.  Another time, I may try a different mix of nuts – i.e. hazelnuts, pecans, almonds etc.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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