A while back my boyfriend Eric gave me a huge bag of habanero peppers. This made me happier than if he had given me a bouquet of flowers because honestly, I love those things! I always have to have a container of habanero hot sauce in my fridge at all times. He is the same way, lover of all things hot, and he even decided to make some habanero brownies that week with some of the habaneros he had.
I had given him a recipe for vegan habanero brownies, as I had made some before, but it got me to thinking that sometime I should make some raw habanero brownies that we both could enjoy. That was a few months ago, but finally, last weekend I decided I needed to make them.
I suppose I could have made them plain habanero, as dark chocolate is lovely with heat as is, but I decided to add another flavor note as well, blood orange. Their tart sweet flavor and beautiful aroma would be perfect with the dark chocolate and heat. The brownie batter base was wonderful, like rich chocolate cake batter with a kick, and it "baked" up into a perfectly fudgy brownie. I decided that it needed a rich frosting as well to complete it, so I whipped up a decadent orange laced dark chocolate avocado frosting that seriously tasted like chocolate mousse.
They were way better than the vegan ones I had made in the past. upon taking a bite, I was greeted with rich intense dark chocolate, the lovely scent of orange and then once it melted on my tongue, a kick of habanero. These are perfect for winter, warmth and chocolate in one!
Eric loved them as well, taking down the rest of the batch of brownies I had made in one day. I would say I did well with this creation! If you are a heat lover definitely give these a try!
Raw Habanero Blood Orange Brownies
2 cups raw almond meal
1 cup sprouted oat flour (or additional almonds)
2 cups dried shredded unsweetened coconut
1/4 tsp sea salt
3/4 cup raw cacao powder
1 tsp pure vanilla extract
12 medjool dates, pitted
3 Tbsp raw coconut nectar
2 small organic apples, mashed
1 habanero pepper, seeded
zest and juice of two small blood oranges
2 ripe avocadoes
1/4 cup cacao powder
4 Tbsp raw coconut nectar
1/8 tsp sea salt
1 tsp pure vanilla extract
2 Tbsp orange zest
Blood orange slices for garnish
To make brownies, Combine almond meal, sprouted oat flour, coconut, sea salt and cacao powder in a high powered blender and grind to fine flour. In a food processor, combine the vanilla, dates, coconut nectar, apples, habanero, and orange zest and juice and process until smooth. Add the flour and process until well blended. Spread out onto a teflex lined dehydrator sheet and dry at 115 degrees for about 12 hours. Flip over and continue to dry a few hours more until dry but still a little moist in the center. Using a large heart cookie cutter, cut into 8 hearts (or more if it is a little smaller). You can enjoy the scraps for a snack...best part of being the baker.
For the frosting, combine all ingredients in a food processor and process until smooth. Spread over the brownies, and top each with a blood orange slice. Enjoy!
*If you do not own a dehydrator, you can bake them in the oven at the lowest temp, but check them a lot sooner, as in a couple hours as they cook a lot faster.