Raw Hazelnut & Chai Brownies from Green Kitchen Stories
Makes around a dozen brownies
What makes this cake special is that it is spiced up with chai spices, it gives it such an unique taste! Use normal tea bags, cut them open and just pour them in the dough, isn’t it easy? -and you can choose green, black or herbal chai tea!
2 cups (5 dl) fresh medjool dates, pitted
4 tbsp extra virgin coconut oil, room temperature
2 tbsp maple syrup
6 tbsp raw cacao powder
1/2 tsp ground vanilla or 1 tsp vanilla extract
3 chai tea bags, cut them open (we use Pukka or Yogi) or other kind of tea blends
2 tbsp ground flax seeds (you can buy ground or use a coffee grinder)
2 pinches of sea salt
1/2 cup (1,2 dl) raw hazelnut, coarsely chopped (you can use any kind of nuts or seeds)
Put all ingredients, except the hazelnuts, in a food processor or a high speed blender. Mix until smooth, you probably have to scrape the mixture down with a spoon a couple of times. Add the chopped hazelnuts and knead the ‘dough’ by hand. Cover a brownie tin with plastic wrap and press down the dough to about 1/2 inch (1,25 cm) high. Rub a bit of coconut oil on your hands to prevent the dough from sticking. Put the cake in the fridge and let it set for a least half an hour.
Slice it up in pieces, sprinkle with cacao powder and garnish with whole hazelnuts.