Raw Pistachio & Cardamom Vegan Brownies

• Vegan
• Gluten free

• Produce

  • 12 Medjool dates, pitted

• Baking & Spices

  • 1 sprinkle Cardamom, ground
  • 1 tsp Chocolate extract
  • 1/2 cup Cocoa powder, Dutch-process
  • 1/8 tsp Sea salt

• Nuts & Seeds

  • 5/16 cup Pistachios, unsalted
  • 1 cup Walnut, unsalted

Found on stephinthyme.com

Description

Ingredients

• 1 cup unsalted walnut pieces (or halves)
• 12 Medjool dates, pitted
• ½ cup Dutch-process cocoa powder (highly recommend Rodelle Gourmet Baking Cocoa)
• ⅛ tsp sea salt
• ¼ cup +1 tbsp unsalted pistachios, finely chopped and divided
• 1 tsp chocolate extract (highly recommend Rodelle)
• sprinkle ground cardamom, for garnish

Directions

• Line the bottom of a small, square rimmed baking dish with wax paper. Set aside.
• Place walnut pieces in a bowl of a food processor. Run until a fine meal forms.
• Add the cocoa powder and salt to the walnut mixture. Pulse food processor a few times until ingredients come together.
• With the food processor running, add the pitted dates one at a time. Add the chocolate extract and pulse a few more times until a brownie-like batter forms (its okay if a little crumbly, it will come together in the dish).
• Scoop the brownie batter into a mixing bowl. Fold in ¼ cup finely chopped pistachios then place brownie batter into the bottom of the wax-lined dish.
• With your hands or a spatula, press the batter evenly into desired thickness (the batter does not have to fill all four corners of your dish). Sprinkle remaining tablespoon of chopped pistachios evenly over top as well as a dusting of ground cardamom.
• Cover and refrigerate for at least 20 minutes before slicing and serving.