chunky chili brownies

• 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

Instructions

• 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 :)

xx

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