Raw Brownies with Coconut Ice Cream

Another inspiration from my Raw Movement :)

Brownies from Jennifer Cornbleet's Raw Food Made Easy

(recipe copied directly from her website)
Yield: 8 brownies, 4 servingsThese are truly one-bowl brownies--you'll never have to wait more than 5 minutes again when that chocolate craving strikes.1 1/2 cups raw walnuts, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/4 cup dried cherries
Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix.
Pack the mixture firmly into a square container. Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer.

*You need to like dark chocolate to like these brownies....but they are delicious because I LOVE dark chocolate!!

I made the coconut ice cream by putting a banana in the freezer,letting it thaw for a few min, and then throwing it into the food processor with unsweetened shredded coconut. Viola fat-free ice-cream in a zilch. Plus it adds some sweetness to the brownies, perfect combination!