RAW BROWNIES WITH ALMOND MILK
BY AURÉLIE PTITO
“I was super excited about the possibilities of a raw throwdown (oysters, scallops, gravlax, my classic beef carpaccio), but in the end I opted for originality and decided to make a dessert. A friend recommended the My New Roots blog by Sarah Britton, a vegetarian chef who incidentally works in a restaurant in Copenhagen, city of inspiration for my sandwich throwdown recipe. The raw brownie looked decadent and I was curious to see what four ingredients and absolutely no baking would produce. It was absolutely awesome and I plan on making it again very soon.”
2 cups whole walnuts
2 ½ cups dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
- Place walnuts in food processor and blend on high until the nuts are finely ground.
- Add the cacao and salt. Pulse to combine.
- Add the dates one at a time through the feed tube of the food processor while it is running.What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
- In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mould.
- Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
- I plated a square of the brownie topped with a walnut with a small glass of almond milk.
Source: My New Roots – The Raw Brownie