My neighbor Diane sent me this recipe for brownie fake-outs after she heard I was doing the Whole30 cleanse, knowing that giving up chocolate for a month might be a bit of a challenge. (That’s the understatement of the year…) Looking at the short ingredient list, you wouldn’t think you could possibly get a chocolate fix out of these morsels, but they do taste surprisingly rich and fudge-like. I found I needed a ½ cup more dates than the author of the recipe on detoxinista.com used in order to get the ingredients to stick together. I also felt more salt was needed for flavor, so doubled the amount.
The oil from the walnuts makes these pretty slippery when you are shaping them, so I rolled half of mine in toasted coconut to see if that absorbed some of the oil, and made them look like truffles. Then I tested the recipe on my book club babes, and they liked the fudge bites both with, and without the coconut. These were best served within 24 hours, as they started drying out and getting crumbly after a day in the frig. If I make these again, I’m thinking it might be a good idea to wrap each one in plastic wrap to keep them moist. I’m also thinking I really, really, REALLY want an honest-to-goodness brownie made with flour and butter and sugar. But this is a nutritious alternative, one loaded with omega-3 fats from the walnuts. If you want something loaded with the other stuff, keep on lookin’. It ain’t here.
Makes 1 dozen
1½ cups raw walnut halves
1½ cups soft, pitted dates
¼ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon fine sea salt
1 tablespoon water
½ cup shredded, unsweetened coconut, toasted *
I food processor fitted with “S” blade, grind walnuts into a fine meal. Add dates, cocoa, vanilla, and salt, and process until ingredients stick together and start to form a dough. Shape tablespoons of dough into balls, and place in parchment-lined container. Cover and place in frig to set. Once firm, wrap each brownie bite in plastic wrap. Return to frig to keep until serving or grabbing for lunches or snacks.
*NOTE: Toasting coconut brings out the natural sugars, and enhances flavor. Preheat oven to 375°. Place shredded coconut on baking sheet and toast for 5 minutes, then stir and toast for additional 5 minutes, or until coconut is golden brown. Cool before rolling brownie bites in toasted coconut.