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?
Almonds
Dates
Raisins
Cacao
Cinnamon
Chili powder
Agave
Vanilla
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 gives these brownies a delicious fudge layer on top. But if you want these Raw Chili Chocolate Brownies to be fully raw, then leave off the fudge. They'll still be delicious!
I had quite of few of my friends try these Raw Chili Chocolate Brownies with Fudge Glaze and everyone loved them. That's when I know it's good. I hope you try these! You won't regret it.
📖 Recipe
Raw Chili Chocolate Brownies w/ (optional) Fudge Glaze
Equipment
Ingredients
- 2 cups almonds
- 1 cup cacao powder
- 1 teaspoon cinnamon
- ¼ teaspoon chili powder
- pinch of sea salt
- 2 cups pitted dates
- ½ cup raisins
- 1 teaspoon vanilla
- 1 tablespoon agave nectar
For Optional Fudge Glaze:
- 2 tablespoons almond milk
- ½ cup dairy-free chocolate chips
- ⅛ teaspoon chili powder
Instructions
- The dates are best when soaked in warm water for 10 minutes to soften them and then drained.
- In a food processor, process the almonds until fine. Add in the cacao powder and process some more, scraping down the sides of the bowl when necessary.
- Add in the cinnamon, chili powder and sea salt and pulse a few times.
- Add in the soften and drained dates and the raisins ½ cup at a time, processing each time and scraping down the sides of your food processor bowl often.
- Drizzle in the agave and vanilla. If you need to add in more agave to moisten the mixture you can.
- Press the mixture into a 8x8 baking dish and place it in your fridge while you make the fudge sauce.
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.
- Pour the fudge sauce over top of the brownies and spread evenly over the top of the brownies.
- Place the brownies in the fridge to cool and then cut into 16 squares.
- Keep stored in an airtight container in the fridge for a week.
Notes
Nutrition
Eat Consciously,
Faith
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