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
one 4x8 inch cake
1 1/2 cups
raw coconut flour
sprouted buckwheat flour (or additional coconut flour)
1 1/4 cups
ground flax seed
soft medjool dates, pitted
pure vanilla extract
organic lime zest
raw cacao powder
raw coconut butter (not oil)
chopped raw chocolate or raw chocolate chunks
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.