Last week marked the end of a very special milestone at 216 – the graduation of our very first Functional Anatomy for Yoga Teachers course. To celebrate the occasion we gathered for a ceremonial tea party at the studio and Jessica introduced us to this beyond delicious raw brownie recipe. It’s good. Like, could-pass-for-the-real-deal good, and we pretty much demolished enough of the sizable batch to dispense with dinner altogether that evening. Oh, and you might like to know it’s also diary-free, gluten-free and practically guilt-free. Enjoy!
2 cups whole walnuts or hazelnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt Directions:
1. Place nuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt, then pulse to combine.
3. 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, which sticks together easily when pressed (if the mixture does not hold together well, add more dates).
4. In a large bowl combine the nut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve.
1 cup dates
1/4 cup raw cacao (cocoa) powder
1/4 cup coconut oil
3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though) Directions:
Blend all in a high-speend food processor until thick and velvety.