5-MINUTE EXPRESSO WALNUT “BROWNIES”
You will want to kick Betty Crocker out of your kitchen once you find out how delicious a healthy raw "brownie" can be. Why subject your body to highly processed flour, sugar, oils, corn syrup, and artificial flavors? If you want to feel well, eat well, even when you are having a special treat. These "brownies" reminded me a bit of the Little Debbie brownies I ate as a child, only much better! These were a huge hit with my staff and patients.
This awesome recipe is by “Minimalist Baker”: 5-Minute Espresso Walnut Brownies
Believe it or not, eating nuts for health is controversial. Some whole food, plant-based doctors support it. others don't. If you have heart disease, I recommend following Dr. Caldwell Esselstyn's advice which is: "As nuts are a rich source of saturated fats, my preference is no nuts for heart disease patients. That also eliminates peanuts and peanut butter even though peanuts are officially a legume. For those with established heart disease to add more saturated fat that is in nuts is inappropriate. For people with no heart disease who want to eat nuts and avocado and are able to achieve a cholesterol of 150 and LDL of 80 or under without cholesterol lowering drugs, some nuts and avocado are acceptable. Chestnuts are the one nut, very low in fat, it is ok to eat."
Dr. John McDougall passionately explains his views on nuts in this video: Nuts
Dr. Joel Fuhrman passionately believes nuts and seeds are an important part of a healthy diet for reasons described here:
5-MINUTE EXPRESSO WALNUT “BROWNIES”
Ingredients
1 1/2 cups raw walnuts (divided)
1 cup raw unsalted almonds, roughly chopped
2 - 2 1/2 cups medjool or deglet noor dates, pitted (I used 2 packed cups of pitted Medjool dates, 23 dates)
3/4 cup unsweetened cocoa powder OR raw cacao powder (I used raw cacao powder)
1-2 teaspoon espresso powder or finely ground coffee, depending on preference (I used 2 tsp of finely ground coffee- I put the ground coffee into my Vitamix to grind it even smaller)
1 pinch sea salt
Instructions
Place 1 cup walnuts and 1 cup almonds in a food processor and process until finely ground. (I hand chopped the almonds a bit as directed before putting in the food processor with the walnuts since almonds take longer to process. Next time I will just put the almonds in the food processor alone, pulse it a few times, then add the walnuts.)
Add the cocoa/cacao powder, espresso powder/coffee and sea salt. Pulse to combine and then transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. (I just added it all at once.) Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
Add the brownie mixture to a small parchment lined cake pan or loaf pan.
Chop the remaining 1/2 cup walnuts and add to the brownie mixture. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months. (Once cut, I individually wrapped them and put them in the fridge.)
