Chocolate that’s good for you! These brownies hit the spot. And of course you can adjust the heat or totally leave it out if spicy chocolate is not your thing. The nuts I typically use are walnuts, but I think any nut or seed blend would work. If using seeds, almonds or brazil nuts, the liquid and dates may need to be adjusted to hold the less fatty nuts and seeds together.
Raw cacao versus Dutch chocolate has more minerals and phytonutrients, so try to get some and boost up the nutrition in the chocolate you eat. It does still have caffeine, so if you are sensitive or caffeine keeps you up at night, be sure to only eat in small amounts or completely substitute it for carob powder.
Give it a try and let me know what you think.
Raw Spicy Nut Brownies
- 8X8 inch pan or springform pan
- 4 cups walnuts or nut/seed mixture
- 1½ cups dates, pitted
- 2/3 cup cacao powder
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 1-2 tsp cayenne powder
- pinch sea salt
- 2-3 Tbsp water
- 1/2 cup cacao powder
- 1/2 cup maple syrup or agave, coconut nectar or honey
- 1/4 cup coconut butter or oil melted
- pinch sea salt
- sprinkle with cinnamon
- Add the nuts or seeds you are using to a food processor and blend into a coarse meal.
- Add the dates and pulse to break them down and combine with the nuts/seeds.
- Add the cacao and spices and blend until its crumbly and sticks together when you press it between your fingers.
- Transfer to a mixing bowl and add water, mixing together after each tablespoon. It should come together into a dough, but should not be wet.
- Line your pan with parchment paper and press the brownie dough into it evenly, firmly pressing down.
- Place in the refrigerator to chill while you mix the frosting.
- In a mixing bowl add the cacao powder, salt and maple syrup
- melt the coconut butter or oil and whisk into the cacao and sweetener, mixing until completely smooth and shiny.
- Pour the frosting over the brownie and spread evenly. Chill for an hour.