This recipe brings back all sorts of memories for me, and you know how much I love evoking memories through food. Growing up in the USA, we had the magic (not magic) that was Little Debbie snack foods. These things were insanely sweet and full of crap, but we were kids, so we didn’t know or care. It’s not that they tasted good, but it’s the way they looked in the package. They’d add chopped walnuts to the top of the brownie, you could see it through the packaging, and that’s the element that evokes memories for me. I love being able to re-create a childhood fav using healthy ingredients. These raw/vegan/ no-bake walnut brownies hit the mark every time!
No-Bake Walnut Brownies (Raw/Vegan)
Ingredients
First Set
- 60 g oat flour
- 60 g ground almonds
- 60 g cacao or cocoa powder
- 60 g coconut sugar, powdered
Second Set
- 1 tsp tamari
- 80 g almond butter
- 80 g cacao paste, melted
- 140g fresh medjool dates, pitted
- 2-3 tbsp water as needed to achieve texture
For Texture
- 50 g activated or candied walnuts
Instructions
- In a food processor combine the first set of ingredients and pulse.
- Add the second set of ingredients and blend to combine. The mix should just come together in the processor, but not be so moist it forms a ball. If you think it needs more liquid, add 1 tsp at a time, process and add more if needed.
- Pulse through 1/2 the walnuts right at the end.
- Line a square baking tin with cling film -- mine was L 18cm x W 18cm x H 7cm
- Press the brownie mix into the tin and smooth it down with the back of a spoon.
- Chop the remaining walnuts roughly and press into the top of the brownies.
- Pop in the fridge or freezer to set, about 10-20 mins. Cut and serve or store in an airtight container in the fridge for up to 2 weeks or in the freezer for several months.
Related: 13 Proven Health Benefits of Walnuts
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