By Chef: Jenné Claiborne
Posted: March 25, 2012
Walnuts are chock full of Omega-3 fatty acids, raw cacao boasts antioxidants and magnesium (great for blood pressure health, etc…), and coconut oil is a lovely source of Medium Chain Triglycerides, which is saturated fat that our body can digest and use immediately, so you don’t have to fear the flab when chowing down on these brownies!
- 2 cups whole walnuts (finely chop 1/2 cup)
- 2 cups Medjool dates, pitted
- 1 cup raw cacao
- 1/2 banana, mashed
- 1 Tbsp coconut oil
- ¼ tsp sea salt
In a food processor grind 1 1/2 cups of the walnuts until fine, then add the dates and pulse until blended. Add the raw cacao, banana, coconut oil and salt. Once smooth stir in the 1/2 cup of chopped walnuts.
Spoon brownie batter onto a square cake pan lined with parchment paper or plastic wrap, or form the batter into small squares and set onto a large plate. Decorate the top of the brownies with Goji berries, cocoa powder or shredded coconut and place into the refrigerator for an hour to chill and harden a bit.
Brownies will keep in refrigerator for a few days, I doubt if they’ll stick around that long though : )