I'm passionate about Mayan hot chocolate so it was a given that I should try to make spicy Mayan brownies. I'm really happy I did too because these came out fabulous and are a great pick me up in the middle of the afternoon. The rich dark chocolate comes through boldly and is followed by a slight heat from the cayenne, chili and ginger making it a great "heat and sweet" mix that will leave you satisfied!
1/2 virgin coconut oil, softened
1 cup dried cherries sweetened with fruit juice
1/2 cup raw cocoa powder
1/2 cup almond butter
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
Place all ingredients in a bowl and mix well with hands leaving bits of whole cherries. Alternatively, place all ingredients in a food processor until a cohesive dough forms. Line an 8 or 9 inch square pan with parchment paper and spread mixture evenly into the pan. Cover and freeze for 1-2 hours until firm. Remove from freezer and let soften for 10-20 minutes and cut into small squares. Store in an air tight container for several weeks in the fridge or several months in the freezer.