Sometimes, friends, I get a little bored by breakfast. We end up eating the same things over and over again. So one morning, even though these are supposed to be a sort of healthy dessert option (much like a Larabar), I whipped them up for breakfast. I didn't look back. They would also be a great healthy dessert (and are surprisingly satisfying as such). Or a perfect pre/post workout snack. I should, however, issue a warning here and say that they are not low-cal. If you're passing on the real brownies in favor of your waistline, then I would encourage you not to pop four or five of these into your mouth. Sure they contain fruit and nuts and cocoa and awesomeness. Sure, they could be considered good for you. But, well, let's just say they have more calories than air. Because they really really do.
These are raw and grain-free, potentially dairy free, and have a mere five ingredients. Enjoy.
from Paleo Grubs
Prep time: 5 minutes
walnuts: 2.00-3.00, dates: 1.00, cocoa: .40, chocolate chips: .25
Note: Dates can often be found cheap at Asian markets/stores.
1 1/2 C walnuts
1 C pitted dates (get all those pits and stems OUT)
1 tsp vanilla
1/3 C cocoa powder
1/4-1/3 C dark chocolate chips (optional, but you know I added them)
Put walnuts in food processor and process until finely ground. You don't want them to become walnut butter and you don't want the oils to start separating, so go for a nice crumbly-looking finely ground. Add dates, vanilla, salt, and cocoa powder. Process until well combined--you shouldn't have big chunks of anything (unless you want them of course). You may need to add a few drops of water to get them to come together, but I didn't. You also may need to occasionally stop the processor and spread your stuff out again since sometimes it forms a huge ball or brownie bite that makes it hard to process evenly.
When it's just about ready, add your chocolate chips and pulse just a bit more to chop them a bit, but leave them so you get chocolate chips in there with your bites.
Roll them into balls. (Or press into a wax-paper lined pan, refrigerate, and cut.)
Store in an airtight container (and I refrigerated them).