Recipe ~ The Raw Brownie

2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.


Recipe ~ Blue Cheese & Walnut Stuffed Belgian Endive



  • 2/3 cup chopped walnuts
  • 4 tablespoons honey, divided
  • 2/3 cup dried cranberries
  • 1/2 cup of balsamic vinegar
  • 6 tablespoons orange juice
  • 32 Belgian endive leaves
  • 2/3 cup crumbled blue cheese, such as Roquefort cheese
  • 2 tablespoon minced chives


  1. Preheat your oven to 350 degrees F.
  2. In a bowl mix together the walnuts, 2 tablespoons honey and 1/4 teaspoon of sea salt.
  3. Spread the mixture onto a baking sheet lined with parchment or aluminum foil.
  4. Pop the walnuts into the oven and allow to bake for 5 minutes, then stir and allow to continue to bake for another 5 minutes, for a total of 10 minutes, or until they are gold brown.
  5. While those are cooling combine your remaining 2 tablespoons of honey, balsamic vinegar, and orange juice in a small saucepan.
  6. Bring the mixture to a rolling boil, and then reduce the heat to a simmer.
  7. Allow this to cook until it has reduced down to 6 tablespoons.
  8. This will take from 7-10 minutes.
  9. Fill each endive leaf with 1 teaspoon each of the following: blue cheese, candied walnuts, dried cranberries.
  10. Arrange in a circular pattern on a tray.
  11. Now time for some abstract art fun; drizzle the reduced vinegar/honey/orange juice mixture over the endive leaves, and finish it with a sprinkling of chives and black pepper.