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Raw-foods Rich Fudge Brownies
Contributed by: Lisa Smith
5 cups walnuts, soaked 8 hours, then dehydrated 24 hours
1 cup dates, chopped and packed
1â�„4 cup figs, soaked and chopped
1 cup and 2 TBS cocoa powder or 1 cup carob powder
1â�„4 cup and 2 TBS maple syrup
1â�„4 cup Sucanat (pure dried sugar cane juice)
Walnuts chopped for topping or on bottom of brownies
Put the walnuts in a food processor and process until a crumbly flour. Add cocoa and process until blended. Pour the walnut mixture into a large bowl. Put chopped dates in the food processor with the chopped figs. Process until a paste forms. Add maple syrup. You will have to stop a few times and move the mixture around with a spatula. Do not overprocess. Remove half the date mixture from the food processor and add half the walnut mixture, processing until well blended. Remove the blended mixture and place into a large bowl. Process the other half in the food processor then add it to the bowl with the other half and mix together by hand. Add the sucanat by hand, kneading in a little at a time in to the brownie mix. Place the mixture into the pan by pressing by hand until even. Add more walnuts on top. Refrigerate for 6-12 hours until set.
Note: The walnuts will start releasing their natural oils making the brownies feel a little more oily, but they are still good.
Linda Lagos "Living Food for Everyone" copyright 2006
(This recipe was contributed as part of a "Cook of the Week" feature.)