Super fudge-y brownies, with just a kick from the chilli flakes and an amazing sweet & sour flavour from the dried cherries. It all just works so well together to create a super delicious dessert that won't leave you feeling weighed down!
Ingredients
130g almonds
12 medjool dates, pitted
3 tablespoons coconut oil
½ teaspoon chilli flakes
30g raw cacao powder
2 flax eggs*
2 tablespoons rice malt syrup or maple syrup
1 teaspoon vanilla powder or extract
85g sour cherries
60g chopped chocolate**
Instructions
Preheat your oven to 175ºC/350ºF and line a baking pan with parchment.
In a food processor, blend your almonds until they’ve broken down into a flour. Careful not to overblend, as we don’t want almond butter! Add your dates and coconut oil to the almond flour and blend until a sticky paste has formed and your dates have broken down.
Add the rest of your ingredients, except for the sour cherries and chopped chocolate, and blend again until combined, stopping to scrape down the sides if you have to. You should have a very sticky dough at this point.
Remove the blade from the food processor, add your sour cherries and chopped chocolate, and fold them into your dough. Pour your batter onto your tray, even out the tops with a slightly wet spoon, and bake for 30-40 minutes, or until a knife inserted comes out clean.
Let the cake cool before removing from the tray, giving the top a dusting of raw cacao, and slicing.
Notes
*Mix 2 tablespoons ground flax seeds with 6 tablespoons filtered water and place in the fridge for 10 minutes until it gets a gel-like consistency.
**I use good quality raw chocolate bars. Place them in the fridge or freezer and then chop or break down using a food processor. Super easy!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/chilli-cherry-chocolate-fudge-brownies