Recipe makes 16 walnut brownies


  • 150g pitted dates
  • 325g raw walnut pieces
  • 65g raw cacao
  • 2 tsp vanilla extract

Walnuts should really be combined with something that has a lot of water in it – such as a salad – so including this recipe is a bit of a cheat. On the other hand, these brownies are outrageously delicious, plus they contain no gluten or refined sugars – just skin-friendly dates for a touch of natural sweetness – and they need no cooking. Take them with you to work, as a snack, or invite some friends round to enjoy them – they’ll be clamouring for the recipe!


Cover the dates in warm water and leave to soak for 10 minutes to soften.

In a food processor, blend the walnuts and cacao powder until the nuts are finely ground.

Drain the soaked dates, squeeze out any excess water and add to the food processor with the vanilla extract.

Process until the mixture sticks together and forms a ball, adding up to 2 tablespoons of water, if desired, for moister brownies.

Line a 20cm square baking tin with baking parchment and press the brownie mixture into the prepared tin.

Cover the tin with cling film and place in the fridge to chill for at least 2 hours or until set. Cut the mixture into 16 squares to serve.

The brownies can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 2 weeks.

This Walnut Brownie recipe was created by Wendy Rowe, Author of Eat Beautiful – Get your copy here!