Raw Brownie Recipe
1 cup pecans (walnuts can also be used)
1 cup dates, pitted
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
¼ teaspoon sea salt
Place pecans alone in your food processor and process until the pecans become small and crumbly.
Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolaty brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
Dump the mixture into a brownie dish or a small cake pan and press down firmly using your clean hands.
Refrigerate this raw brownie recipe for a couple of hours. Cut into pieces and serve when ready.
This recipe can be kept in the refrigerator for up to five days.