Raw Chili Chocolate Brownies with Fudge Glaze (2024)

• 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

• 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: Recipe adapted from Sweet Sugar Bean.