chunky chili brownies

20110702 - Chunky Chili Chocolate Brownies (1)
Having decided I need (a little) more chocolate in my life, brownies seemed to be a logical place to start. I looked through my recipe books and couldn’t find anything without cups and cups of agave or maple syrup, so having also decided I wanted chocolate without bottled sweeteners, I came up with this recipe for chunky chili brownies… they’re sooo yummy – dense like ‘normal brownies’, not too sweet and they have a warming oomph!
  • 1 cup almond flour
  • 1 cup cashew flour
  • 1/2 cup raw cacao powder
  • 1/2 cup raw cacao nibs – optional – this gives the brownies the chunky texture but you may prefer yours smooth)
  • 1/4 tsp cayenne pepper – optional but highly recommended! I wouldn’t use more than this if I was you though, and a little less if you’re nervous :)
  • 1 tsp bourbon vanilla powder (or a dash of essence would work too)
  • 1/8 tsp sea salt
  • 12 delget noor dates, or other one you might have but these dates have a honey flavor that acts really well as a sweetener
  • 1/2 cup filtered water


  • Soak the dates in the water for an hour or two until soft and blend into a smooth paste in the soaking water – if you have a bomb-ass blender you can blend them into a paste without soaking!
  • Mix all dry ingredients in a bowl, making sure sure the cayenne pepper is well mixed in
  • Add the date mixture to the dry ingredients and combine into a thick batter
  • Line a square / rectangular cake tray with cling wrap and press batter into an even layer – dehydrate at 105° for 6 hours
  • Remove by turning tin upside-down on a mesh screen and removing cling wrap – cut to size and dehydrate for another 6 hours

They’re super-tasty warm and I wish I had some ice cream to put on top, but I am having them for breakfast right now so that can wait for next time :)


Guide: raw vegan | whole food, plant based | gluten-free | sweetener-free | soy-free

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