Dates are a staple in my kitchen, I eat them daily and I couldn’t live without them, they are an excellent source of iron and other nutrients. Some of you find it hard to find them, especially those who live outside of Spain and in many recipes they can be replaced by any natural sweetener or by other dried fruits such as dried apricots, plums or raisins. In this case I don’t think it will come out if you don’t use dates and ideally they should be Medjool because they are much stickier and they are also a thousand times richer.
Some time ago I published on the blog a raw brownie made with the dates that they can be found in most supermarkets (they’re called Deglet Nour), so they don’t have to be Medjool, although more syrup may need to be added.
- 1 taza de nueces (115 g)
- 1 taza de avellanas crudas (135 g)
- 2 tazas de dátiles Medjool (400 g)
- 2 cucharadas de sirope de arce
- 1/4 taza de cacao crudo en polvo o de cacao en polvo sin azúcar (22 g)
- Pour the nuts into the processor and beat for a few seconds until they are chopped.
- Add the rest of the ingredients and beat again until they are well integrated and a giant ball is formed.
- Remove the dough from the processor and place it on a baking sheet.
- Put the brownie in the freezer for 1 or 2 hours.
- Cut the brownie into small pieces and store in the fridge.