- 2 cups raw walnuts or other nuts
- 1 cup raw cocoa powder
- 1/2 teaspoon sea salt, preferably coarse
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup raw cacao nibs
- 2 1/2 cups Medjool dates, pitted (about 16 dates)
Using a food processor, process nuts until finely ground. Add cocoa powder, sea salt and vanilla and pulse to blend well. Add cacao nibs and pulse briefly to combine, about 5 seconds.
Add 1 date at a time to the mixture through the feed tube on the processor. Don’t add too many dates — just enough so the batter holds together. The more dates you add, the better it will stick together, and the denser and sweeter the brownies will be. If you prefer them lighter, use the smallest amount of dates necessary to get the batter to stick together.
Press batter evenly into an 8-inch square dish. Refrigerate for about 10 minutes, then use a knife to slice brownies into 1-inch cubes. Store covered in the refrigerator for up to 2 weeks or in the freezer in an airtight container for up to 2 months.
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