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No-cook Walnut Brownies

by Wendy Rowe from Eat Beautiful

This recipe for vegan walnut brownies could not be easier, made using only four ingredients and with no cooking involved. Sweetened with dates, it's a wholesome take on more traditionally indulgent brownies.

From the book

Wendy Rowe

Introduction

Walnuts should really be combined with something that has a lot of water in it – such as a salad – so including this recipe is a bit of a cheat. On the other hand, these brownies are outrageously delicious, plus they contain no gluten or refined sugars – just skin-friendly dates for a touch of natural sweetness – and they need no cooking. Take them with you to work, as a snack, or invite some friends round to enjoy them – they’ll be clamouring for the recipe!

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Ingredients

150g pitted dates
325g raw walnut pieces
65g raw cacao (or cocoa) powder
2 tsp vanilla extract

Essential kit

You will need: a food processor and a 20cm square baking tin, lined with baking parchment.

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Method

1. Cover the dates in warm water and leave to soak for 10 minutes to soften.

2. In a food processor, blend the walnuts and cacao powder until the nuts are finely ground.

3. Drain the soaked dates, squeeze out any excess water and add to the food processor with the vanilla extract.

Process until the mixture sticks together and forms a ball, adding up to 2 tablespoons of water, if desired, for moister brownies.

4. Line a 20cm square baking tin with baking parchment and press the brownie mixture into the prepared tin.

5. Cover the tin with cling film and place in the fridge to chill for at least 2 hours or until set. Cut the mixture into 16 squares to serve.

6. The brownies can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 2 weeks.

• 180 calories per brownie • 

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From the book: Eat Beautiful

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