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Chilli Brownies

by Jac's Veghead (follow)
Vegetarian (1517)      Vegan (744)      Gluten Free (672)      Chocolate (537)      Sweet (414)      Raw (84)      Treats (84)      Social Competition (60)      Chilli (54)      Walnuts (53)     
This is without a doubt my new favourite chocolate recipe - or maybe even dessert recipe, ever. It is moist, healthy, sweet, indulgent, tremendously chocolatey and has a kick. I can not convey how delicious these are, just go make them.

Preparation Time: 15-20 minutes
Cooking Time: N/A
Makes: 8 servings

1 cup walnuts
1 cup pitted dates
1/2 cup cocoa powder (or 1/4 cup cocoa and 1/4 cup of chocolate protein powder)
2 tbsp natural yogurt (flax seed for vegans)
1 tsp cinnamon
1/4 tsp pink salt

1/4 cup coconut oil (or date water)
1/2 cup cocoa powder
1 tbsp maple syrup
1/2 tsp cinnamon
1 tsp red pepper flakes

In a blender or food processor blitz the walnuts and cinnamon until a crumb has formed, watch you dont blend for too long or you will end up with walnut butter!

Add in the cocoa powder and protein powder (if using), blitz till combined. Scoop into a bowl.

Add the dates and yogurt to the blender and pulse until blended. I used pitted dates and they were a bit dry so I soaked them in hot water for 20 minutes. I then drained them and blitzed, I also kept the water to add to my ganache. If you are using medjool dates you wont need to soak.

Add the date mix to the walnut mix, combine, add some water or milk to help it along if needed. Once combined press into a lined tray.

To make the ganache; in a small bowl mix all the ingredients until you have a smooth icing like consistency dollop onto the brownie mix.

Smooth out and sprinkle with chilli flakes. I used the water from my dates instead of coconut oil and it worked great and is a lot healthier, either works well.

Place the brownies in the fridge until set or in the freezer for about 5 minutes.

Cut the brownies into squares and enjoy for 4-5 days.

Pure heaven.

#Gluten free
#No Bake
#Social Competition
I like this Recipe - 5
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