• 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.