City Palate

The Entertaining Issue - November December 2017

Oooh Baby Raw Spiced Brownies
Jul/Aug 2008

3 c. walnuts
2 c. shredded, unsweetened coconut
¼ c. pecans, chopped
6 medjool dates, chopped
5/8 c. agave syrup
¼ c. raw cocoa powder
¼ c. raw carob powder
2 t. alcohol-free vanilla extract (or 1 t. if not alcohol-free)
2 t. cinnamon
1 t. allspice
1 t. coriander
1 t. orange blossom water (optional)
1 T. cacao nibs, coarsely chopped (available in health food stores)
Dash or two cayenne pepper (optional)

In a food processor, process walnuts and 1 cup of the shredded coconut until fairly smooth but not over processed – you don’t want the natural oils to separate. In a large bowl, combine the processed walnuts and coconut with all remaining ingredients (separate dates with your fingers as you add them, if needed) with a spoon or by hand. Adjust flavours, if necessary.

Press into a 9-inch square baking pan, and refrigerate to set for 1 to 2 hours. Cut into squares or fingers and serve. Store refrigerated in a sealed container.

Desserts