Melody's Musings

Okay so I hate recipes that tell the person's life story before getting to the recipe so this will be brief.  I learned about this recipe when I was in acupuncture school and it became one of my favorites because I have a wheat allergy which makes me gluten free almost by default.  It's also vegan-friendly depending on what chocolate you use in the ganache.  I returned to the recipe because I read about how dates can help your body prepare to go into labor.  In fact, there are some studies on the matter.  One systematic review of the studies available concluded "Date can reduce the duration of active phase and improve the bishop score; however, due to from the low to mediate quality of the studies; it seems that the other studies are needed to prove these results better than this." (Bagherzadeh et al., 2020).

The review also noted these findings: "date fruit consumption in last weeks of pregnancy can cause labor induction and stimulation, because date fruit acts on prostaglandin receptors, causes early stimulation of uterine contractions, and improves response to syntocinon if it is necessary [41]. Fatty acids in date palm in addition to production and reservation of energy play important role in the prostaglandins production, and following that, in the reinforcement of uterine muscles [26, 27, 46]. On the other hand, drinking water after consuming date fruit during labor is effective on labor progress and shortens the second and the third stages of labor [47]. As well as date palm can increase antioxidant capacity for 4 h, and following that increases pain tolerance, this results in reduction of the first and the third stages of labor [22, 26]. Also, date fruit has anti-inflammatory and antioxidant properties and it is rich in calcium, serotonin, and tannin, and can play a role in contraction of smooth muscles of uterine [22, 48]. As mentioned earlier, consumption of date fruit had significantly increased the bishop score and cervical dilatation."

Do with that information what you will! This is mostly for entertainment and enjoyment purposes after all! So with this I impart to you my recipe for the Raw Brownies and I hope that they give you something to do in that waiting time in-between where maybe you're not in labor quite yet but you could start at any moment or perhaps you're needing something to distract you early on as your contractions begin.  Whatever your situation, may this bring you some joy.

Raw Brownie Recipe

Ingredients:

BROWNIES

1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)

1 cup raw almonds

2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)

3/4 cup cacao powder or unsweetened cocoa powder

2 Tbsp cacao nibs (plus more for topping)

1/4 tsp sea salt

GANACHE FROSTING (optional)

1/4 cup almond milk

1 cup dairy-free dark chocolate (chopped)

2 Tbsp coconut oil (melted // or sub vegan butter)

1/4 – 1/2 cup powdered sugar

1/4 tsp sea salt

Instructions

1. Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
2. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
5. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
6. Add the brownie mixture to a small parchment lined 8×8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
7. Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and more dense.
8. 
   
9. Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
10. FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
11. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
12. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
13. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
14. Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
15. Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh)

Reference:

Bagherzadeh Karimi, A., Elmi, A., Mirghafourvand, M. et al. Effects of date fruit (Phoenix dactylifera L.) on labor and delivery outcomes: a systematic review and meta-analysis. BMC Pregnancy Childbirth 20, 210 (2020). https://doi.org/10.1186/s12884-020-02915-x