Sunday, September 4, 2011
Let's Celebrate With Chocolate!
Labor Day heralds the end of our fun-filled days of summer. So, let’s have a party this weekend! I’ll bring the brownies.
It’s time to reward ourselves with chocolate to strengthen and fortify our spirit for the last push before the end of year. Here’s a recipe for a very decadent, very chocolatey goji brownie recipe. It’s to die for it’s so yummy.
4 cups walnuts (you can substitute another nut)
12 whole pitted medjool dates (this is instead of sugar)
4 Tbsp carob powder
8 Tbsp cacao powder
2 tsp vanilla powder
½ cup dried goji berries, soaked and coarsely chopped
6 Tbsp goji water, drained after soaking berries
½ tsp Himalayan crystal salt (I personally forgo the salt)
½ tsp cinnamon
½ cup walnuts, roughly chopped
¼ cup cacao nibs
1. Place the walnuts into the food processor with the ‘s’ blade and grind them until they look like meal (dried powder).
2. Pull the dates apart into a few smaller pieces and add to the walnut meal. Continue to process until the mixture is well combined.
3. Add the carob powder, cacao powder, vanilla powder, goji water, salt and cinnamon. Process again to combine all ingredients.
4. Remove mixture from processor and place into a mixing bowl. Add the cacao nibs and drained goji berries and mix well by hand. Make sure the all the ingredients are well mixed. Pack the mixture into a 9X9 baking dish. Let chill for 2 hours before serving.
5. Store the brownies in an airtight container in the refrigerator for up to one week. They will also freeze beautifully for up three months.
This recipe is Chef Tina Jo’s of “Splendor in the Raw.” Hope you enjoy it and your weekend. What’s your favorite dessert recipe?
Till next time,