Cinnamon Brownies
by Kristen Suzanne
-1/2 cup raw pumpkin seeds
-1/2 cup raw sunflower seeds
-1 cup raw walnuts
-Pinch Himalayan crystal salt
-1 1/2 teaspoons cinnamon (or more)
-1/2 cup raw chocolate powder
-12 to 15 soft Medjool dates, pitted
Using a food processor, fitted with the “S” blade, grind the seeds, walnuts, salt, cinnamon and chocolate powder to a coarse grind. Add the dates.
Process until it starts to stick together. Press into an 8×8 glass baking dish.
1 cup raw almonds
1 generous cup Organic Medjool Dates (pitted)
1/2 tsp. pure vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon pinch of sea salt
1/2 cup finely shredded zucchini squash (use the fine side of a box grater)
1 cup shredded flaked coconut, divided
Line a cookie sheet with parchment paper or waxed paper. Place almonds in a food processor or blender and process into fine crumbs. Add dates, a few at a time, processing well after each addition. Add vanilla extract, nutmeg, cinnamon and sea salt.
At first the mixture will just look like bread crumbs, and then it will come together in a ball. If it doesn't come together, add a few extra dates.
Remove from processor and mix in the shredded zucchini and a half a cup of the flaked coconut with your hands until well combined. Form the dough into 1-inch balls.
Place the remaining half cup of coconut on a plate and roll each ball in the coconut to coat. Place the cookies on the prepared baking sheet and freeze several hours until the balls are firm. Remove them from the freezer and serve thawed.
Note: You can store them in the freezer or refrigerator. They taste best when served cold, but not frozen.
Bon Appetit!
