coconut-essence-nutty-raspberry-double-chocolate-brownies

Ingredients

2 eggs
1 teaspoon of vanilla bean paste
11/2 cups of nut butter of your choice (we used our own homemade version of roasted cashew nut butter)
1 cup of coconut sugar
1 cup of frozen raspberries

2 tablespoons of cacao
pinch of sea salt
100 grams of 70-80% cocoa dark chocolate chopped into pieces
1 1/2 teaspoons of baking powder

Nutty raspberry & double chocolate brownies

The wonders of baking! Who would have thought that you can make brownies without any flour?! Surely this is something magical.

In a small bowl whisk the eggs and vanilla together. Add the nut butter and fold to combine. Add the remaining ingredients (reserving a few handfuls of the dark chocolate for the top) – mixture will be thick and hard to fold but keep going! In a lined brownie tray scoop the mixture and sprinkle on the dark chocolate. Bake in a preheated 160 degree oven for 25-30 minutes until cooked. Cool in the tin and then enjoy!

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