Maybe you have seen some version of these brownies floating around the food blogs. I’ve tried many different versions of these. Different amounts of dates, cacao, other additions. Walnuts vs. pecans. So after much trial and error, you can bet that these are the best version of raw brownies you can find.
You can use walnuts here if you can’t find pecans, but pecans definitely make for a better brownie. I can’t exactly put my finger on why. Maybe the texture? It definitely tastes richer with the pecans. Maybe you can do some brownie experimenting and see which one you like best.
I love that the only sweetener in these is medjool dates, no sugar induced heart racing here. But they are still very sweet, one bite of these is enough dessert for me. Yep, they last awhile in our fridge because they are so rich!
- In the food processor, process the pecans until they are a roughly ground flour texture.
- Add cacao powder and salt and process again to combine (make sure the lid is on properly so you don’t breathe in the cacao powder cloud).
- Add medjool dates and combine until a ball forms.
- If you want a more fluffy, airy brownie rather than a dense one, process the pecans less and medjool dates left, stopping before a ball forms.
- In a small pan or container, press the brownie mixture down. Sprinkle cacao nibs on top.
- Freeze for a few hours to harden and set.
- Store in the fridge or freezer (I like the freezer better).