A healthier Raspberry Chocolate Brownie recipe
A healthier Raspberry Chocolate Brownie recipe - less sugar with more yummy flavours!
1/2 cup coconut oil
1/2 cup of coconut flour
1/3 - 1/2 cup of your choice of sweetness* (dependent on taste and health needs)
1/4 cup of dark cocoa powder**
1/4 cup of desiccated coconut**
1 cup of raspberries
1 tsp vanilla
1 tsp cinnamon ('ceylon' preferably)
1/2 tsp pink salt
1/4 tsp cardamom powder (optional)
Melt raspberries if frozen. 'Gently' melt together coconut oil with cocoa powder and your choice of sweetness*. Stir in the melted raspberries and desiccated coconut, remove from heat and leave to cool. In a bowl, gently whisk together eggs, salt, vanilla, cinnamon and cardamom. Stir the cocoa raspberry mixture into the eggs mixture. Then gently whisk in the flour a spoonful at a time, forming a smooth batter. Line a square dish with grease proof paper and pour in the mixture. ***Bake at 170°C for 20-25 minutes or until the centre is firm enough. Allow to cool for 15 minutes before slicing.
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