Blend walnuts in food processor to a moist semicourse meal, 20-30 sec. Add dates, oats, almond butter, cocoa, cinnamon, and salt to the food processor and blend until cohesive, moist-but-not-sticky dough forms, about 30 sec.
Spray 8 inch square pan. Press the dough into the pan to a thickness of about 3/4 inches.
Place to the covered plan in the freezer for 2 hours. Remove and cut the brownies into 1 1/2 inch squares. Store in tightly sealed container in the freezer for up to 3 months or in the refrigerator for up to 2 weeks.
Serving
Suggestions
24 brownies
Originally Submitted
4/11/2010
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