Chocolate Raspberry Brownie
Chocolately, not too sweet, and a little tangy, we are digging this chocolate raspberry brownie!
Ingredients
Brownie Base
- ½ cup walnuts
- ½ cup almonds
- 10 medjool dates
- 2 tablespoon cocoa
- ½ teaspoon vanilla
- ¼ teaspoon salt
Raspberry Layer
- 2 cups frozen raspberries yields 1 cup mashed
- 1 tablespoon chia seeds
- 2 tablespoon maple syrup or sub agave or rice malt syrup
Chocolate Topping
- 2 tablespoon cocoa
- 3 tablespoon coconut oil melted
- 2 tablespoon maple syrup
Instructions
Base
- Blitz the almonds and walnuts in a food processor until resembles a fine meal
- Add the dates, cocoa, salt and vanilla and blend until forms a dough *
- <span></span><span></span>Line a slice/loaf pan with parchment paper and press the brownie mixture evenly into the pan.
- Place in freezer for 15 minutes, or until hard.
Raspberry Layer
- <span></span><span></span>Mash the raspberries until smooth
- Add the chia seeds and maple syrup and stir until well combined
- Evenly spread the raspberry layer on top of the brownie layer
- Freeze for 30-45 minutes.
Chocolate Topping
- <span></span><span></span>Combine the coconut oil, cocoa and maple syrup in a small bowl.
- Spread over raspberry layer quickly before it freezes.
- Place back in freezer for about 45-60 minutes
- Remove slice from freezer, and carefully cut into even pieces. **
- Can be stored in freezer or fridge
Notes
* if brownie is not coming together, try adding more dates.
** when cutting, be careful as the chocolate layer may slip from the raspberry layer, so cut gently to ensure raspberry layer does not squish out the sides
** when cutting, be careful as the chocolate layer may slip from the raspberry layer, so cut gently to ensure raspberry layer does not squish out the sides