These raw brownies are a sweet snack that you can enjoy with no guilt. Fiber from dates, carob powder, good fats from nuts and coconut modulates the uptake of the natural sugars in the ingredients. In addition, raw cocoa provides magnesium and ready-to-use antioxidants; dates contain vitamins, especially B’s, magnesium and potassium; coconut brings both energies from medium-chain fatty acids and a variety of trace minerals; walnuts offer omega 3 and omega 6 in optimal proportions.
Servings: Makes about 18 pieces
- 20 extra soft Sukkari dates or 10 Medjool dates (pitted)
- 15 shelled walnuts
- 1 tablespoon of cocoa nibs or 5-6 cocoa beans
- 3 tablespoons of raw cocoa powder
- 1 tablespoon of raw carob powder
- a few grains of table salt
- coconut shavings for coating
Put the dates, cocoa powder, carob powder, and salt in a food processor with the S blades, blend to form a dough, then transfer it to a bowl large enough to handle it.
Chop the walnuts into coarse grains with the same food processor or by hand with a knife and cutting board. Add them to the mixture, distributing them equally.
Take an ice cube tray and sprinkle some coconut shavings into the molds. Take small portions of the mixture, compact them and coat them with coconut shavings. Place them in the molds, pressing them down, so they take the mold shape.
Place a few cocoa nibs inside each "b-raw-nie", seal the mixture and top it with more coconut shavings.
Keep them in the freezer and enjoy them when you want.
If you want to use cocoa beans instead of cocoa nibs, remember to free them from the external skin before breaking them into small pieces. You may need a nutcracker. You can keep them in the freezer for 3-4 months and nibble them when you want something sweet.