PREP TIME

10 minutes

Yield

16 small brownies (8 servings)

1 ½ cups raw pecans
1 ½ cups raw walnuts
12 Medjool dates, pitted
½ cup raisins
2/3 cup raw cacao powder
1/3 cup raw cacao nibs
1/8 tsp high mineral salt
¼ tsp vanilla extract
1 Tbsp purified water

1. Place the pecans, walnuts and salt into a food processor fitted with an “S” blade. Process until the nuts are broken down into fairly uniform size, like a coarse meal.
2. Add the pitted dates and raisins and process again to incorporate the dried fruit into the nuts, stopping when the mixture begins to stick together.
3. Add the raw cacao powder and process again to incorporate.
4. Add the raw cacao nibs and water, then process one final time until just mixed.
5. Pour the mixture into an 8” glass baking dish and press down evenly with your hand to compact. Cut into squares.
6. Stored in a sealed container in the refrigerator, Walnut and Pecan Brownies will keep for one week, or 3 weeks in the freezer (that is, if they last that long!!)

A Note from Alicia:

I have spectacular memories of eating brownies as a little girl. I love that I can still enjoy the same homemade treat my grandmother used to make and know with all my heart this updated version is a little healthier for me.

These Walnut and Pecan Brownies are great to make and store in the freezer for when you’re really craving comfort foods, or a little indulgence whenever your heart desires. They’re also a great travel food! Yum!