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Chefs’ Corner: Raw Walnut Brownies

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For many of us, cracking and shelling nuts is a holiday tradition that takes us back to our childhood. Here’s a treat that uses the flavor of fresh, raw walnuts in a brownie that’s anything but traditional.

Local raw food expert Christa M. Emrick shares her recipe for Raw Walnut Brownies, which go together quickly in a food processor and are rich enough to make anyone forget baked brownies. The sweetness here comes from the dates.

Try to find dried cherries without sugar added; they are often available in the bulk departments of grocers like Whole Foods and Sun Harvest.

For more on Emrick’s raw food classes and recipes, click here.

Raw Walnut Brownies

1 1/2 cups raw walnuts, unsoaked
Dash of salt
7 – 10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/4 cup dried cherries or cranberries or raisins

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped.

Remove 1/4 cup of the walnuts and set aside.

Add the salt to the walnuts in the food processor and process until finely ground.

Add the dates and process until the mixture begins to stick together.

Add the cocoa powder and vanilla and process until evenly distributed.

Add the water, dried fruit, and reserved walnuts, and process briefly, just to mix.

Pack the mixture firmly into a square container.

Cut into small pieces. Be aware: The brownies are very rich in flavor.

Note: Stored in a sealed container, brownies will keep for up to one week in the refrigerator or one month in the freezer.

Makes 8 brownies or 4 servings.

From Christa Emrick

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2 Responses to “Chefs’ Corner: Raw Walnut Brownies”

  1. linda says:

    Sounds wonderful. Any idea on the carb count???