Sunday, August 31, 2014

raspberry brownies

Even the men in our lives enjoyed these low sweetener brownies!!!

Dark Chocolate Raspberry Brownies
  • 8 pitted Medjool dates
  • 1/2 cup raw almonds
  • 1/4 cup buckwheat
  • 1/2 cup cacao powder
  • 1/2 cup raspberries
  • 1/4 cup chopped dark chocolate
  • 4 Tbsp. hot water
  • 2 Tbsp. maple syrup
  • 2 tsp. vanilla essence
  • 1/2 tsp. baking powder
  • 1/4 tsp. Celtic sea salt
Preheat oven to 195˚C (about 380 Fahrenheit).
Meal the almonds and buckwheat in a high speed blender, alternatively use 4/5 cup of almond meal and 1/4 cup of buckwheat flour.
Mix the baking powder, cacao powder and sea salt with the flours.
In a separate bowl mix all the wet ingredients, hot water, maple syrup and vanilla essence together.
Add the wet ingredients in with the dry and mix together.
Add the Medjool dates and mix until it becomes a sticky gooey consistency, it is not meant to be runny.
Cut up the dark chocolate (I used 70% cooking chocolate) and fold in with the mixture.
Fold in the raspberries and gently fold in. Most of the raspberries will break up; that's OK, but make sure it's all mushed in.
Line a bread tray or a small pan with baking paper and spread the mixture pressing gently until flat.
Put into the oven for 15 minutes.
Take out and let it cool down before slicing it up, otherwise it will be very soft. You can even refrigerate it for an hour or so and let it solidify. Then cut into squares and enjoy!

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