Chai-Laced Flourless Fudge Brownies
Ingredients
Wet Ingredients
1 1/2 cups
Raw Walnuts
1 cup
Olive Oil
1/4 cup
Sweet Potato, sweet
1/2 cup
Dates
1/2 cup
Strong Coffee
1/4 cup
Seed Butter - tahini or sunflower
1 tbsp
Vanilla Extract
4
Eggs
3/4 cup
Big Tree Farms Brown Coconut Sugar
1/2 tsp
Salt
Dry Ingredients
1/4 cup
Cocoa Powder
1 tsp
Baking Powder
1 tsp each
Chai Mix: ginger, cinnamon, nutmeg, cardamon ground spices
Topping (optional)
1 cup
Dark Chocolate Chips
1 tbsp
Coconut Oil
14
Raw Walnut Halves
On top
Crystal Salt
Wet Ingredients
Dry Ingredients
Topping (optional)
Directions
1. Prepare 2 12-cupcake-tins with 14 paper inserts or grease liberally 14 square brownie tins with olive oil. Preheat oven to 350ºF/180ºC.
2. Toast walnuts in oven for 5-7 minutes until lightly browned. Watch carefully as they will burn quickly. Rough chop and set aside.
3. Combine olive oil with chocolate chips in a microwave safe bowl and heat for 60-90 seconds. Let sit for 3 minutes, then stir to combine into a glossy chocolate sauce. Set aside to cool.
4. In a blender combine sweet potato, pitted and chopped dates, hot coffee, seed butter and vanilla. Blend on medium speed until mostly smooth. Transfer batter into a large bowl. Make a well in the center and add eggs, coconut sugar and salt. Whisk for 2 minutes, until fluffy and creamy as the two batters blend. Finally, stir in the melted chocolate sauce.
5. Add all dry ingredients: cocoa powder, baking powder, 4 teaspoons ground chai spice and stir into the wet batter. Fold in the toasted walnuts.
6. Scoop batter into prepared tins. Fill each about two thirds full until you run out of batter. Bake 14 to 16 minutes. Do not overbake, these brownies will firm as they cool in the pan.
7. Tip: To make these brownies extra chocolatey, you can dip the tops into melted chocolate. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating. Once cooled, dip each brownie and top with one raw walnut half plus crystal salt.
1. Prepare 2 12-cupcake-tins with 14 paper inserts or grease liberally 14 square brownie tins with olive oil. Preheat oven to 350ºF/180ºC.
2. Toast walnuts in oven for 5-7 minutes until lightly browned. Watch carefully as they will burn quickly. Rough chop and set aside.
3. Combine olive oil with chocolate chips in a microwave safe bowl and heat for 60-90 seconds. Let sit for 3 minutes, then stir to combine into a glossy chocolate sauce. Set aside to cool.
4. In a blender combine sweet potato, pitted and chopped dates, hot coffee, seed butter and vanilla. Blend on medium speed until mostly smooth. Transfer batter into a large bowl. Make a well in the center and add eggs, coconut sugar and salt. Whisk for 2 minutes, until fluffy and creamy as the two batters blend. Finally, stir in the melted chocolate sauce.
5. Add all dry ingredients: cocoa powder, baking powder, 4 teaspoons ground chai spice and stir into the wet batter. Fold in the toasted walnuts.
6. Scoop batter into prepared tins. Fill each about two thirds full until you run out of batter. Bake 14 to 16 minutes. Do not overbake, these brownies will firm as they cool in the pan.
7. Tip: To make these brownies extra chocolatey, you can dip the tops into melted chocolate. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 60 to 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating. Once cooled, dip each brownie and top with one raw walnut half plus crystal salt.
IN THIS RECIPE
Organic Brown Coconut Sugar
