This recipe only takes 10 minutes to make. If you top it with frosting, then it will take at least 30 minutes for the ganache to harden in the refrigerator but you can serve them with it still pretty soft if you want. It's up to you. What I've done is make these brownies for company and then put the leftovers in the freezer for me. I like them even better frozen! They make a nice treat right out of the freezer!
3 cups raw walnuts (unsoaked)
1/8 teaspoon sea salt
16 pitted medjool dates
2/3 cup raw cocao powder
1/2 cup dried cherries, chopped
1/4 cup raw cacao nibs, optional
2 teaspoons filtered water
Place the walnuts in a food processor fitted with the S blade and process until coarsley chopped. Remove 1/2 cup of the walnuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the walnuts are finely ground. Add the dates and process ntil the mixture begins to stick together (but not too long or the oil from the nuts will begin to come out). Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.
Pour the mixture evenly into an 8 inch glass baking dish and press down with your hand to compact. Cut into squares.
Fudge Frosting: Frost the brownies with 1/3 cup of Chocolate Ganache (in the Cranberry Pecan Torte Recipe) freshly made and warmed. Chill in the refrigerator for at least 30 minutes before serving.
Raw for Dessert, by Jennifer Cornbleet