4 cups walnuts, soaked 6-8 hours and dehydrated
2/3 cup raisins
2/3 dates
2/3 cup cacao powder
2 tsp vanilla
pinch of sea salt
2 T water
Place the walnuts in a food processor and grind to a meal. Add the raisins and dates and process again just to combine. Add the cacao powder, vanilla, and sea salt and process again until the mixture is sticky yet still crumbly, transfer to a mixing bowl. Add the water and mix well with your hands. Spread the mixture evenly into an 8x8 baking pan (preferably lined with parchment paper) and press firmly with your hands.
Frosting
1/2 cup maple syrup or agave (I used coconut nectar)
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao powder
Whisk together and spread over the brownies. Chill for at least 1 to 2 hours. Store in the refrigerator for up to 1 week or in the freezer for 1 month. This recipe is from Judita Wignall's book Going Raw. Her recipe is called Mexican Spiced Brownies which calls for Mexican cinnamon and ground star anise which I don't have :) and also cayenne. So I leave them our for a more traditional brownie. Also, these are very rich fudge-like brownies so feel free to cut back on the cacao (I do) if you like! And I usually half this recipe for a smaller batch.
Healthy eating is a journey, not a destination.
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