Praise Ullr (or whomever you attribute snowfall to), we woke up to a much needed coat of white this morning, and forecasts are calling for more in the near future. Our sad slopes have been missing their white sheen, and friends and neighbors gathered last week to celebrate the full moon with a winter-wishing bonfire. The lack of powder has kept me home-bound, dreaming up genius (I think) homemade holiday gifts. I am almost done shopping, and in the midst of a few projects (which I might share next year if they succeed), which is a Christmas record for me. 
One thing I have not started yet is baking. While I love the abundance of butter and chocolate and sugar, and an excuse to eat it, sometimes I want sweets that are kinder to my waistline. If you are on the hunt for a lighter treat, a fairly healthy snack, or something that satisfies your vegan and gluten-free friends, these are a knockout. They taste like a home-made Larabar, with sweetness from dates and coconut, protein from nuts, and a deep chocolate flavor from raw cacao.
Raw Brownies
barely adapted from My New Roots
- 2 cups walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 cup raw cacao (if you are not worried about these being raw or the increased nutritional value, unsweetened cocoa powder is a fine substitute)
- 1/4 teaspoon sea salt
- 5-7 whole medjool dates, pitted
- 1/2 cup raw almonds, coarsely chopped
1. Process walnuts in food processor until finely chopped, add coconut and pulse a few more times until combined.
2. Add cacao and salt and pulse to combine.
3. While the processor is running, add the dates, one at a time, until the mixture begins to come together and can be pressed into the processor with your fingers.
4. Remove blade from food processor and loosely mix almonds in.
5. Press mixture into an 8x8 inch square baking dish lined with waxed paper and chill in the refrigerator or freezer for at least 30 minutes before cutting.
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