Black Forest Carob Brownies
Recipe By: Elaina Love
Serving Size: hard to stop at 1!
Preparation Time: 15 min
Categories: Dessserts
4 cups soaked and dehydrated walnuts
3/4 cup pitted dates
3/4 cup carob powder
2 teaspoons cherry, almond or vanilla extract
1/2 cup coarsely chopped dried walnuts
1/2 cup dried cherries — coarsely chopped
Soak for walnuts for 8-12 hours in distilled water. Rinse them well and dry them with a towel. Dehydrate the walnuts in a food dehydrator at 105 or oven set at warm for 12 hours. Puree the nuts in a food processor until it becomes flour. Add the dates and continue to puree until well mixed. Add carob powder and extract and puree again. Mix in the cherries and chopped nuts by hand. Press with very firm pressure into a brownie pan. Refrigerate and slice into
squares.
NOTES: Double the recipe for a large pan. These brownies will keep refrigerated for 2 weeks or more HAH! Frozen even longer.
Serving Size: hard to stop at 1!
Preparation Time: 15 min
Categories: Dessserts
4 cups soaked and dehydrated walnuts
3/4 cup pitted dates
3/4 cup carob powder
2 teaspoons cherry, almond or vanilla extract
1/2 cup coarsely chopped dried walnuts
1/2 cup dried cherries — coarsely chopped
Soak for walnuts for 8-12 hours in distilled water. Rinse them well and dry them with a towel. Dehydrate the walnuts in a food dehydrator at 105 or oven set at warm for 12 hours. Puree the nuts in a food processor until it becomes flour. Add the dates and continue to puree until well mixed. Add carob powder and extract and puree again. Mix in the cherries and chopped nuts by hand. Press with very firm pressure into a brownie pan. Refrigerate and slice into
squares.
NOTES: Double the recipe for a large pan. These brownies will keep refrigerated for 2 weeks or more HAH! Frozen even longer.
