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+ servings

Raw Walnut Brownies


  • 3 cups walnuts, rough chopped + 2 Tbsp for sprinkling as a topping
  • 1 cup Medjool dates, pitted and soaked in warm water for 10 minutes to soften
  • cup unsweetened cocoa powder
  • ½ cup almond butter
  • ½ tsp fine-grain sea salt


  • Place the nuts in food processor and process until they're finely ground, but not enough that they're beginning to turn into butter
  • Add the cocoa powder, almond butter, and salt. Pulse 3 or 4 times to combine.
  • Drain dates and squeeze out any excess water. Add the dates, one at a time through the feed tube of the food processor, while it is running.
  • After processing, the brownie mix should resemble cake crumbs, that when pressed, will easily stick together. Add water 1 tablespoon at a time, if desired, for moister brownies.
  • In a large bowl add the mix and press into a lined vessel. (I used one that was a little less than an 8 x 8" square)
  • Top with a few more chopped walnuts
  • Cover and refrigerate for at least 2 hours to set and then cut into squares
  • Store in the fridge in an airtight container. (They also freeze well)