I’m not sure what it is lately, but chocolate is on my mind daily. I think my baby must be sending signals to my body telling it to “eat more chocolate! eat more chocolate!”. Yes, that is definitely what is happening.
Anyhow, a truly good brownie recipe—conventional or not—is hard to come by. Well, I found it.
This is a take from my truffle recipes. Way quicker to make, so you better believe I’ve been making a lot of this! These definitely taste best refrigerated, just like my truffles.
I use a small part almonds for the creaminess and sweetness they add (more like flour) and then the walnuts for the strong flavor. You can play with the nut ratios as you please to create your own favorite mix. I’m sure that a small part hazelnuts mixed with almonds would create a wonderful combination. Shoot, I’ll have to try that out now!
1/2 cup raw almonds
1 1/2 cups raw walnuts
1 cup raw cocoa powder (or, if raw isn’t necessary, your favorite cocoa powder. I love rapunzel!)
1 tsp vanilla extract
18 Medjool dates, pitted
Using your food processor, pulse almonds until coarsely chopped. Add walnuts and pulse again until flour-like. Add cocoa powder, vanilla and dates to the processor and process until smooth and dough ball forms.
Press into a brownie pan and refrigerate at least 15 minutes before cutting and serving. Store in refrigerator for a few days.