"Raw" Brownie Bites

I found this on Pinterest, via Erin I think.  It's originally from Emily Segal at www.TriumphWellness.com.  The original recipe has only walnuts, no oats.  I decided to substitute regular rolled oats for 1/3 of the walnuts.  Also, I've made these twice now, and used California dates once and Deglet Noor dates once (maybe the same?).  Both times tasted awesome, so I'm not sure what the difference would be with Medjool dates, I have read they are sweeter.  Also, I soaked the dates in warm water for 30-45 minutes before making them.  (That was a tip from a cooking class I attended at Whole Foods.)  They are also larger than the dates I used, so I just used 1 1/2 to 2 times the amount (20-28 dates, instead of 13-14).  It's kind of a big range, but I think if you use less, you make up the moisture with a little more water.  So, here's how I made them today, a double batch, (with Jacob).

'Raw' Brownie Bites

2 cups walnuts
1 cup rolled oats
1/4 tsp. salt
39 California dates, already pitted, although we did find 3 pits as we were mixing
2/3 cup unsweetened cocoa powder
2 tsp vanilla

Directions

1.  Place walnuts and oats and salt in food processor.  Process until finely ground.
2.  Add remaining ingredients and process until all mixed and uniformly crumbly.  Then continue until it forms a ball.
3.  If it doesn't form a ball with in a few minutes, add a few drops of water at a time, with the machine running, until it does form a ball.
4.  Roll mixture into balls.  (I used a 2 tsp. scooper)

Optionals:

Balls can then be rolled in dried coconut, chopped nuts, or cocoa powder.

The original directions said you could also press the mixture into a square pan and cut into bars.

using pita bread

This isn't really a recipe, but it is really good and simple.  You need to find soft whole pita bread (not pocket).  You can also use the 'flat-out' wraps, but the pita bread is better.  Also, some Spike or other low or no-salt seasoning.

Spray both sides lightly with olive oil and sprinkle with seasoning.  Heat over medium heat until browned and slightly toasted.

Meanwhile, slice up 1/2 an avocado (leave the pit in the other half and refrigerate in ziploc bag, or just use the whole thing :).  When the pita is ready, move it to a plate, spread avocado on pita bread, salt & pepper if desired, then mash it slightly onto the bread.  You can just eat it like this, or add some turkey on top.  It is DELICIOUS!

These pita breads are great for personal pizzas too.