Brownie Week just got fancy. There is something about the combination of cherries and chocolate that always seems high-class to me. Strawberries and chocolate is sophisticated, but cherries and chocolate takes it up another notch.
Dates (the fruit) and I have a love/hate relationship. I love what they can do for a recipe — bind, sweeten, caramelize — but there is something about their taste I just don’t like. And their appearance really doesn’t help, but I don’t want to gross you out. Let’s just say if I saw one on the floor out of the corner of my eye, then I may run for a fly swatter. I’m learning to love them, just like I learned to love mushrooms and coconut water and bean sprouts, but it’s slow-going.
If there is anyone out there like me with an aversion for what everyone else considers nature’s candy, then here is a date free brownie for you.
Black Forest Brownies
2 cups dried cherries
4 cups rolled oats
1/2 cup coconut nectar
1/3 cup cacao powder
1 cup sweet cherries (I used frozen and defrosted)
- Combine the dried cherries, oats, agave, cacao, and salt in the food processor. Process until it forms a ball.
- Press the dough into a lined loaf pan. Refrigerate for at least an hour.
- Mash the sweet cherries with a potato masher until broken up. Drain through a sieve to get rid of the excess liquid.
- Top the brownies with the cherries before serving.
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