Dark Chocolate and Raspberry Brownies

  /   Posted in: Guilt Free Sweets
Dark Chocolate and Raspberry Brownies

These dark chocolate and raspberry brownies and so moist and delicious while being free from any refined sugar, gluten and dairy. Who says you can’t eat chocolate for breakfast when it’s this healthy!

Ingredients

  • 3/4 cup (70g) almond meal
  • 3/4 cup fresh or frozen raspberries
  • 2 tbs melted coconut oil
  • 1/3 cup (30g) raw cacao powder
  • 1/3 cup (110g) maple syrup or sweetener of choice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 cup (125g) cashew or almond butter

If you want to make them extra special, add 80g Loving Earth Raspberry Cashew Mylk Chocolate. Break it into pieces and press into the mixture just before you place in the oven.

Directions

  1. Preheat oven to 160 degrees and line and square 7 inch tin with baking paper
  2. Add all the ingredients to your Thermomix, food processor or blender and whizz until smooth (TM Speed 4, 10 seconds)
  3. Pour mixture into the pan
  4. Place in the oven and bake for 20-30 minutes or until the edges have set but the centre is still a little fudgey
  5. Allow to cool for 5 minutes before removing from the pan and cutting into squares

 

 

Share4 Plus1 PinIt!0
  • Holly Egerton

    Hi I was wondering how long the brownie lasts for, and what is the best way to store it? In container in pantry, fridge, freezer?

  • thehealthyjourney

    Hi Holly the brownies will last just like a normal cake so about 4 days. You can just store them in a container in the pantry however If you store them in the freezer they will last a lot longer.