Raw Habanero Blood Orange Brownies

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The rich and intricate flavor of intense dark chocolate merges with the delicate flavor and aroma of blood orange as well as a surprising kick of habanero chili pepper. This raw brownie by Amy Lyons is beyond delicious and knocks the socks off of any cooked brownie recipe! Sink your teeth in and experience the bliss-inducing effects of truly raw cacao and the tummy warming effects of habanero!




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 or agave nectar or raw honey

1/8 tsp sea salt

1 tsp pure vanilla extract

2 Tbsp orange zest

Blood orange slices for garnish




To make brownies:

1) Combine almond meal, sprouted oat flour, coconut, sea salt and cacao powder in a high powered blender and grind to fine flour.

2) In a food processor, combine the vanilla, dates, coconut nectar, apples, habanero, and orange zest and juice and process until smooth.

3) 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.

4) Flip over and continue to dry a few hours more until dry but still a little moist in the center.

5) 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:

1) 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.



Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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