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
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.
See what other Food52ers are saying.