Download my Autumn Wellness E-book

Chocolate & Raspberry Brownie

This is a great dessert for hot weather as it is delicious and pleasantly cooling eaten straight out of the freezer (or fridge) and it's seriously easy to make.

Method

For the brownie:

blitz the nuts in a food processor until they resemble a rough flour. Add the cacao powder, salt and dates and blitz until dense and sticky.

Press mixture down firmly onto a square 5”x 5” brownie tin lined with parchment paper and set aside.

For the topping:

in a bowl mix together all your ingredients, except for the raspberries, until well combined.

It should resemble a thick sauce. Gently fold in the raspberries, leaving a few to scatter over the top, and mix until well coated.

Pour the mixture over the brownie base and gently smooth out with a spatula. Scatter the few remaining raspberries on top for a lovely colour contrast.

Set the brownies in the freezer for at least three hours before removing from tin and cutting.

These will keep in the fridge for up to 1 week in airtight container.

My kids love these so they never last a week!

Ingredients

Brownie Base -


1 cup / 110g Walnuts or Pecans, raw


1 cup / 110g Almonds, raw


21⁄2 cups / 560g Medjool dates, pipped and chopped


3⁄4 cup / 75g Cacao Powder


pinch Sea Salt


Chocolate Raspberry Topping -


1/2 cup / 50g Cacao Powder


1/3 cup / 80g Coconut Oil, melted


4 tbsp / 60g Nut Butter of choice


3 tbsp / 60g Maple Syrup


1/2 tsp Vanilla Extract


1 cup / 125g Raspberries, fresh


Serves: Makes 15 squares


Dietaries: GF, Vegan

Method

For the brownie:

blitz the nuts in a food processor until they resemble a rough flour. Add the cacao powder, salt and dates and blitz until dense and sticky.

Press mixture down firmly onto a square 5”x 5” brownie tin lined with parchment paper and set aside.

For the topping:

in a bowl mix together all your ingredients, except for the raspberries, until well combined.

It should resemble a thick sauce. Gently fold in the raspberries, leaving a few to scatter over the top, and mix until well coated.

Pour the mixture over the brownie base and gently smooth out with a spatula. Scatter the few remaining raspberries on top for a lovely colour contrast.

Set the brownies in the freezer for at least three hours before removing from tin and cutting.

These will keep in the fridge for up to 1 week in airtight container.

My kids love these so they never last a week!

More Recipes


breakfast


VEGAN, GF

Quinoa porridge with apple blackberry compote and quinoa crunch

This is a delicious and warming breakfast for when the weather turns cold. Also, thanks to the quinoa, this is also high in protein and totally gluten free.

Read More

snacks


VEGAN

Vegan Mocha Cookies

Read More

sweets


VEG

Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

Read More