Hazelnut & Coconut Chai Brownies
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~ raw, vegan, gluten-free ~
The secret ingredient in this brownie recipe is the chai spices, which give the brownies such a unique taste! You cut open a tea bag and pour it in! Your choice of green, black, or herbal chai tea. This recipe is a cross between a brownie and fudge-like textures. It is rich, decadent, and for the true chocolate lover!
Typical spices in chai include black pepper, cardamom, cinnamon, cloves, ginger, and the herb fennel. The fennel and spices frequently featured in chai are known to help promote better digestive health.
For example, black pepper stimulates the stomach to produce hydrochloric acid required for breaking down food, while fennel inhibits bacteria that cause gas and clove refreshes your mouth and throat.
Cinnamon is also a health-protecting antioxidant, and ginger is a recognized anti-nausea remedy that soothes the stomach. All of that aside, the bottom line is… IT TASTES GREAT! What more research needs to be done? haha
This recipe would be wonderful to make ahead and have it tucked away in the freezer. When unexpected guests pop in, pull out a tray of the brownies and be prepared to wow everyone.
Be forewarned… this fudge does not freeze solid. Due to the dates, it remains semi-soft even after being frozen for a week. It is a creamy, gooey, sticky-finger fudge! I hope you enjoy this recipe. Many blessings, amie sue
Ingredients:
Makes 12-24 brownies, depends on how big your eyes are :)
- 4 cups soft Medjool dates, pitted
- 1/2 cup cold-pressed raw coconut oil, melted
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup (or preferred sweetener)
- 1/4 cup ground flax seeds
- 2 Tbsp vanilla extract
- 6 coconut chai tea bags, contents of (see below)
- 1/4 tsp Himalayan pink salt
- 1 cup raw hazelnuts, soaked, dehydrated & chopped
Preparation:
- Prepare an 8×8, straight-edged pan by lining it with plastic wrap or parchment paper to prevent sticking. Set aside.
- In a food processor, fitted with the “S” blade, combine the dates, coconut oil, cacao, maple syrup, flax, vanilla, tea bag contents, and salt. Process until everything is well incorporated.
- I don’t recommend soaking the dates before softening them… the batter will get very, very sticky. Been there done that. :)
- Remove the dough and place in a large bowl.
- Add the chopped hazelnuts and work the dough by hand.
- Run your hand under the faucet to dampen your hand to prevent the dough from sticking too bad.
- Then using the palm of your hand, make folding motions with the dough, so the hazelnuts get evenly distributed.
- If the dough starts to stick to your hands, dampen them again.
- Press the dough into the pan.
- Put the brownies in the freezer and let it sit for a least an hour.
- Slice squares, sprinkle with cacao powder, and garnish with whole hazelnuts.
- Store in the fridge for 2-3 weeks and in the freezer for up to 3 months.
The Institute of Culinary Ingredients™
- Dates are a fantastic ingredient for raw food recipes, click (here) to read why.
- What is raw cacao powder?
- What is Himalayan pink salt, and does it matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
- Learn how to grind your own flaxseeds for ultimate freshness and nutrition. Click (here).
© AmieSue.com
Tags: Dairy Free, Gluten Free, No Dehydration Required, Refined Sugar Free, Soy Free, Vegan
HI Amie
Do you make the tea or just use the tea leaves all whole in the recipe. I have some left over Chai tea that I could use & add the flavors I see on your picture.
Looks wonderful & easy!
Sonia,
I used the contents of the tea bag, opened up the bag and dumped them in! Please let me know if you make this recipe and what you think. Have a blessed day! amie sue
Hi Amie,
My partner turned me on to your website a few months ago (he met you when he worked at Nature Medica) and I subscribed to your emails. This is the first recipe I’ve made of yours – I just happened to have all of the ingredients in the house, even Zhena’s Coconut Chai – so I had to make it! I never would have thought to incorporate tea into a recipe but this opens up a world of possibilities – it was fantastic (though I didn’t freeze the whole recipe, we were eating it as soon as it was mixed) – thanks!
~Cara
Hello Cara,
Thank you for sharing. :) Don’t you just love that coconut chai tea? Many blessings to you and your family…. amie sue
OMG I am making this today!!!I love coconut and Chai so, I also had everything in my house. Thanks so much for this it looks so yummy!!!:)
I love your excitement Laura! Please keep me posted if you make them. I don’t think you will be disappointed. Marry Christmas! amie sue
Amie-sue,
you are a magician!
I made these yesteday, had the first one this morning, and straightaway had to come and tell everyone just how amazing and delicious they are. That coconut chai tea gives it this je ne c’est quoi quality.
You have done it again, Amie-sue, and I thank you. These are going out as Christmas gifts, that’s if we can keep our paws off them!
Ludia
This is the first recipe i made from your site and they are so good. Wow….. Made it yesterday and luckily i made only half the amount, cause I already ate all of it. Can’t resist these. Definitely going to make these again and will try many more of your inspiring recipes. Compliments for all your work Amie-Sue.
Made it with carob instead of cacao cause i’m allergic for cacao. Also used less sweetener because of the carob which is sweeter on itself than cacao. Not a big fan of carob, but like this its delicious.
Hi Leo,
I am glad to hear that you experimented with carob. Cacao can be an issue for some people. Thank you for sharing that. These are down right addictive. Thank you sharing your experience with me/us. Many blessings, amie sue
Hi Amy Sue,
thank you so much for all these delicious recipes.
I have done those , they are delicious! but they melt so fast when out of the freezer or fridge. Is there a way to have them stay more firm in room temperature? add something else (a flour maybe) or to use cacao butter insteat of coco oil?
Thanks for your advise
with love
Hello Tania, cacao butter should help to keep them more solid. You may need to adjust the sweetness due to the bitterness of the raw cacao butter so make sure that you taste test as you go. :) Have a wonderful day, amie sue