Raspberry Chocolate Brownies

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March 14, 2017

Recipe by Hazel and Cacao



1 cup walnuts

1 cup almonds

2½ cups pitted medjool dates

¾ cup cacao powder

Pinch salt


6 TBSP cacao powder

6 TBSP melted coconut oil

4 TBSP Mayvers super seed spread or nut butter of choice

2 TBSP raw honey, maple syrup or rice malt syrup

Drop vanilla extract

1 cup frozen raspberries


1For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.

2Press mixture down firmly onto a square 18cm x 18 cm brownie tin lined with baking paper and set aside

3For the topping: in a bowl mix together all your ingredients until well combined. It should resemble a thick sauce. Gently fold in your raspberries and mix until well coated in sauce

4Pour your sauce mixture over your brownie base and smooth out with a spatula. You can sprinkle a few extra raspberries on top for looks

5Freeze for about 4 hours until set

6Once set cut into square and serve


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