Author Notes: These brownies are fudgy, and have the consistency of baked brownies, but are raw! The spicy jalapeno and tart lime pair well with the chocolate, and adding a bit of zucchini to the batter helps them keep a soft texture. —Amy Lyons
Makes: one 4×8 inch cake
Ingredients
-
1 1/2
cups raw coconut flour
-
1
cup sprouted buckwheat flour (or additional coconut flour)
-
1 1/4
cups ground flax seed
-
1
cup soft medjool dates, pitted
-
1/4
teaspoon sea salt
-
1
teaspoon pure vanilla extract
-
2
jalapenos, chopped
-
2
tablespoons organic lime zest
-
1/4
cup lime juice
-
3/4
cup chopped zucchini
-
3/4
cup raw cacao powder
-
1/3
cup raw coconut butter (not oil)
-
3/4
cup chopped raw chocolate or raw chocolate chunks
Directions
- For the dough, in a food processor, combine the coconut flour, flaxseed, dates and salt, and process until the dates are very finely chopped and it is all well combined.
- Next, add the vanilla, jalapenos, lime zest and juice, zucchini, and cacao powder and coconut butter and process until smooth like dough.
- Mix in the chopped chocolate Then press the brownies into a 1 1/2 inch square on a foil lined sheet pan. Place in the freezer until the brownies are set (about an hour), then enjoy! Store in the fridge.
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