rethink your brownie

Bad news seems to be everywhere these days. Well, I have good news for you. You can have a brownie at your disposal in 10 minutes. A healthy brownie, too!

Check out my wiiiicked good unbaked brownie, with a dried fruit and nut base. Flaky sea salt? Yes, please. Pretty, pretty please.

Yields: 12 brownies

2 1/2 cups dates, I used a combo of dates and dried Turkish figs

1 1/2 cup nuts, I used almonds

6 tablespoons cocoa powder

1 teaspoon vanilla extract

1/2 teaspoon almond extract. You can use vanilla, if that is what you have! Almond extract is my personal favorite.

2 teaspoons water

1/4 teaspoon salt

1/4 cup cocoa powder

1/4 cup maple syrup, agave or honey

2 tablespoons oil, preferably melted coconut oil or vegetable oil

1/2 teaspoon vanilla extract

Flaky sea salt, optional

Combine the dried fruit, nuts, 6 tablespoons cocoa, 1 teaspoon vanilla, 1/2 teaspoon almond or vanilla extract, water, and salt in a food processor. Process until smooth, but a few chunks are ok! Scrape down as needed. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press until dough is evenly distributed in the pan. In a mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup, agave or honey and oil. Stir until mixture forms a paste. Spread evenly over dough in the baking pan. Top with flaky sea salt, if you'd like. Refrigerate brownies for at least 3 hours, to set. Brownies can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer. I prefer storing them in the freezer, they have a more substantial texture!