Monday, June 23, 2014

Raw Chili Chocolate Brownies with (optional) Fudge Glaze

These brownies might be one of my favorite recipes I've shared on the blog yet. They are so rich and satisfying and have a subtle kick to them. I single handedly finished off an entire batch almost by myself. Yes, it was done slowly over the course of a week or two, but still. Simply Delicious.

What to know what's in them?

Chili powder
Sea Salt

What a beautiful, nutritious list of ingredients! And if you really want these to be a crowd stopper then you can also top them off with my delicious vegan fudge sauce. The sauce hardens and give these brownies a delicious fudge layer on top. But if you decide to keep these raw, then they'll be just as delicious too.

I had quite of few of my friends try these brownies and everyone loved them. That's when I know it's good. I hope you try these! You won't regret it.

Raw Chili Chocolate Brownies
(Serves 16)

  • 2 cups almonds
  • 1 cup cocoa
  • 1 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • pinch of sea salt
  • 2 cups dates, pitted (Best when soaked in warm water to soften and then drained)
  • 1/2 cup raisins
  • 1 teaspoon vanilla
  • 1 tablespoon agave nectar
For the Fudge Glaze:
  • 2 tablespoons almond milk
  • 1/2 cup dairy free chocolate chips
  • 1/8 teaspoon chili powder

  1. In a food processor, process the almonds until fine.
  2. Add in the cocoa powder and process some more. Scrape down the sides of the bowl.
  3. Add in the cinnamon, chili powder and sea salt and pulse a few times.
  4. Add in the soften and drained dates and the raisins 1/2 cup at a time, processing each time and scraping down the sides of your food processor bowl often.
  5. Drizzle in the agave and vanilla. If you need to add in more agave to moisten the mixture you can.
  6. Press the mixture into a 8x8 baking dish and place it in your fridge while you make the fudge sauce. 
  7. For the Sauce: Heat the almond milk in a small skillet over medium heat. Once warm add in the chocolate chips and stir until all the chips have melted. Add in the chili powder and stir some more.
  8. Pour the fudge sauce over top of the brownies and spread over the top of the brownies.
  9. Place the brownies in the fridge to cool and then cut into 16 squares.
  10. Keep stored in an airtight container in the fridge for a week.

Notes: Recipe adapted from Sweet Sugar Bean.

Eat Consciously,


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