Brownies
Yield: 8 brownies, 4 servings

These are truly one-bowl brownies--you'll never have to wait more than 5 minutes again when that chocolate craving strikes.

1 1/2 cups raw walnuts, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/4 cup dried cherries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix.

Pack the mixture firmly into a square container. Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer.


Chocolate Mousse
Yield: 2 cups, 4-6 servings

No one will know that avocado replaces butter, cream, and eggs in this silky mousse.

1/2 cup pitted medjool dates, soaked
1/2 cup pure maple syrup or agave nectar
1 teaspoon vanilla extract (optional)
1 1/2 cups mashed avocado (3 avocados)
3/4 cup unsweetened cocoa or carob powder
1/2 cup water

Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.