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Gingerbread Tea Brownies (raw, vegan, gluten-free)

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It’s going to be sad day when the holiday season passes us by… Thank goodness they make cookie cutters for every occasion though!  Shew, I almost thought I was going to go through withdrawals.  haha  For this recipe I used Gingerbread Chai Tea bags (contents only) . I have a link posted below where you can order it through Amazon but I found mine at my local grocery store.

If you can’t find this particular tea, you could make your own blend of gingerbread.  I put a recipe below for you.  I was so excited when I found this tea at the store.  I stood in the aisle sniffing the sealed tin can.  Like you can really smell anything through tin.  :)  The side of the can reads; naturally caffeine-free rooibos, artfully adorned with flavorful sweet crisp apples, ginger and the traditional spicy depth of cinnamon, cardamom, nutmeg and clove. Organic and Fair Trade Certified.

As soon as I got home with it, I peeled the seal off the can, opened it and took a DEEEEP inhale and about choked!  I inhaled so strongly that sucked up loss tea granules that were floating around in the container, up through my nose.  Uff-da!  After that “hit”, I made myself a hot cup of tea.  Delicious!  That is when this recipe hit me.  I love spur of the moment creations.  I hope you do too!

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


  • 2 cup raw hazelnuts
  • 1/4 cup raw cacao powder
  • 1/4 cup dried, unsweetened coconut
  • 6 bags Gingerbread Chai Tea, contents only
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp ground cloves
  • 3 cups Medjool dates, pitted
Decorating Options:


  1. In food processor, fitted with the “S” blade, blend the hazelnuts, cacao, coconut, tea bag contents, salt and cloves until finely ground.
  2. Add dates, 1/4 cup at a time, processing after addition until well blended.  The dough will create a large ball in the food processor bowl.  Remove and wrap in plastic wrap.  Place in the freezer for 30+ minutes to chill.
  3. Prepare your work surface.  Cover the surface with plastic wrap, place the dough in the center and cover with another piece of plastic.  This will prevent the dough from sticking to the surface and rolling pin, making life so much easier!  Roll out to 1/2″ thickness.  Be sure to roll it out even.
  4. Using cookie cutters, cut out the shapes and transfer to the mesh sheet that comes with the dehydrator.  See photos below for a few ideas.
  5. Dehydrate at 115 degrees for 20-24 +/- hours, until semi-firm on the outside but moist on the inside.
  6. Decorate and serve.  Store in an airtight container for up to 14 days or in the freezer for several months.

Sous Chef Suggestions:

  • Hazelnuts ~ exchange with pecans, walnuts, cashew or almonds… pretty much any nut.  Remember that other nuts will affect the overall flavor.  Pecans or walnuts might be to overpowering.
  • Hazelnuts do not require soaking.
  • Cacao powder ~ try carob if you can’t eat raw cacao.  Again, different flavor profile.
  • Medjool dates ~ I don’t recommend substituting them due to flavor and the texture they give the recipe.

Make your own Gingerbread Seasoning Mix:

Ingredients: yields 1/2 cup
  • 1/4 cup ground cinnamon
  • 1/4 cup ground ginger
  • 2 Tbsp allspice
  • 2 Tbsp ground nutmeg
  • 2 Tbsp ground cloves


  1. Place all the spices in a small mason jar, put the lid on and shake to your favorite music!
  2. Use 2-4 tsp for a cookie or brownie recipe.  Adjust to taste.
  3. Use 2 tsp in your favorite coffee or tea drink.



One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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8 thoughts on “Gingerbread Tea Brownies (raw, vegan, gluten-free)

  1. lee says:

    Hey Amie Sue! Just wondering how much it would affect the recipe if i added some organic molassas to it. I just love the taste of it in gingerbread cookies, even if it’s not raw. Would i need to add more of any of the other ingredients or take anything else away?

    • amie-sue says:

      Hello Lee,

      I don’t use molasses so I am not sure how over powering it would be to the recipe. You will have to experiment I am afraid. Start with lessor amounts and increase till you hit the flavor desired. From there you will need to determine if you need to increase the dry ingredients. I would perhaps increase the coconut flakes if you need more dry ingredients… Have fun and let me know how they turn out. amie sue

  2. Gayle says:

    Could I get away with making these thinner?

  3. Maureen says:

    Hi Amie Sue! It seems that Zhena’s has discontinued their Gingerbread Chai tea. Please tell me which one you are using in it’s place? I bought several cans last year at this time thinking that I would have plenty, but found that my husband has used it all for tea! I should have labeled it “not for drinking”!

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