Serves: 8
Total Calories: 128
Yield: 8 brownies

1 1/2 cups walnuts or pecans, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla or cherry extract (optional)
2 teaspoons water
1/4 cup chopped dried cherries (optional)

Equipment:
measuring cups
cutting board
chef’s knife, 8-inch
measuring spoons
food processor
rubber spatula
small bowl
6-inch square glass container (such as a container used for leftovers)

Chop 1/4 cup of the walnuts and set aside. Put the remaining 1 1/4 cups of walnuts and the salt in a food processor fitted with the S blade and process until finely ground. Add the dates and process until the mixture sticks together. Add the cocoa powder and optional vanilla extract and process until evenly distributed. Add the water and process briefly. Transfer to a small bowl. Add the reserved chopped walnuts and optional dried cherries and mix well using your hands. Pack the mixture firmly into a 6-inch square glass container. Stored in a sealed container, Brownies will keep for 1 week in the refrigerator or 1 month in the freezer.

Chocolate Chip Brownies: Replace the dried cherries with chocolate chips.

Nutritional Facts:

Serves: 8
Total Calories: 128
Calories from Fat: 118

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
walnut-raisin cake
apple crumb cake
spanish fig cake
flourless chocolate cake
not peanut butter cookies
almond cookies
almond flour
chocolate chip cookie dough
brownies