Today the role of guest foodie will be played by Connie’s sister, Cherie.

I am constantly looking for healthy recipes and ways to make not-so-healthy foods healthier. I am known for adding protein powder to just about anything, and sneaking veggies in where they don’t belong – or so I am told 🙂

Unlike my sister, I tend to avoid cooking with Bacon, much to my husband’s dismay. I was excited when Connie sent me a link to a recipe for cookie dough balls; which are healthier than they sound.

As I was searching for other raw cookie recipes I came across a recipe for Spicy Mexican Raw Vegan Brownies posted by Karen Bell. I took this recipe and adjusted it for items that I have in my cupboard.

The end result is a yummy bite of chocolatey richness. These bites are perfect to curb that chocolate craving that we all get sometimes, and just one will do 😉

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Adapted from Spicy Mexican Raw Vegan Brownies

Makes 24 brownie bites

Ingredients:

• 1 1/2 cups Almonds
• dash of Sea Salt (I used Himalayan Pink Salt, as it was all I had)
• 1/3 cup cocoa powder
•  20 pitted honey dates
• 1 tsp vanilla extract
• 2 teaspoons water

Directions:

1. In a food processor, grind the almonds and salt until fine.
2. Add the cocoa
3. Add dates until dough forms, then continue to add the vanilla and water.
4. Taste the dough at this point and add more dates if not sticky enough
5. Scoop out a tablespoon full of dough and roll into a ball
6. Add a raw almond or walnut on top for decoration, or sprinkle with cinnamon
7. Refrigerate until ready to enjoy!