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Chai Orange Fudgey Brownie Bites (vegan, raw, gluten & grain free)

December 7, 2018

 

Ingredients:

 

  • 1 cup roasted or raw hazelnuts/pecans

  • 3 cups of dried apricots or dates

  • 1/3 cup of cacao powder (or 1/2 cup if not using carob)

  • 2 tbsp of cacao and carob powder blend (optional but love the flavour of carob!)

  • 1/2 cup of ground chia seeds (or flax)

  • 1 1/2 tsp of cinnamon

  • 1/2 tsp of ground ginger

  • 1/4 tsp of ground cardamom

  • 1/4 tsp of turmeric powder pinch of black pepper

  • 1 tbsp of vanilla extract 

  • zest of one orange (optional 2-3 drops of orange essential oil)

  • 1/4 tsp sea salt

  • 1/4 cup of nut butter (almond, hazelnut, peanut, even tahini)

  • 1/4 cup of melted cacao butter (or coconut oil)

 

  1. Line an 8x8 “ square tin with parchment paper (it will help to remove the brownies) and set aside.

  2. Place the hazelnuts in a food processor and pulse until broken down but not too small. Pour into a bowl.

  3. Place all other ingredients in the food processor and blend until everything sticks together to form a dough.

  4. Transfer to the bowl with the hazelnuts and work the dough by hand to incorporate them.

  5. Press the dough into the lined tin flattening the surface. Put the brownies in the freezer and let it set for a least an hour.

  6. Slice into squares, sprinkle with hazelnuts and a bit of turmeric powder and enjoy!

 

Store in an airtight container in the fridge for up to a week or in the freezer. 

 

 

 

 

 

 

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