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.
