Sarah Britton
Enjoy these as is or one of the variations linked! These are delicious frozen or room temperature.
BROWNIE DOUGH
Makes about 30 balls
1 1/2 cups raw, unsalted walnuts
3/4 cup cocoa or cacao powder
1/4 tsp fine sea salt
2 cups soft dates (preferably Medjool)
Preheat oven to 350 degrees.
Place the walnuts on a rimmed baking sheet and toast until they are lightly coloured and fragrant, 7 to 10 minutes. Remove from the oven and let them cool.
In a food processor, pulse the walnuts until they are finely ground. Add the cocoa and salt. Pulse to combine.
Pit the dates and add them one at a time through the feed tube of the food processor while it is running. You should end up with a mixture that resembles cake crumbs but when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
Shape dough into bite-sized balls or use to make the Espresso Brownie Bites or Vanilla Coconut Brownie Bites or Spiced Orange Brownie Bites. Leftover dough will keep in the freezer for up to 1 month.