Because who doesn’t love chocolate brownies and ice-cream?
Decadent, chocolate brownies dotted with raspberries and melty dark chocolate chunks. These brownies are naturally sweetened with dates, super delicious, simple to make and free from dairy, wheat and oil.
RECIPE | Makes: 9 brownies | Cook time: 20-25 minutes at 180 °C.
Ingredients:
1 cup medjool dates (soaked)
½ cup water
2 tbsp. nut butter
1 large egg
½ tsp. vanilla extract
½ cup oat flour (can sub all-purpose wheat or gluten-free flour)
¼ cup cocoa powder
¼ tsp. salt
½ tsp. baking powder
¼ cup (50g) dark chocolate chips (*optional, omit if avoiding added sugars)
¼ cup frozen raspberries
Method:
Preheat the oven to 180 °C.
Start by carefully pitting each date.
Place the pitted dates in a bowl and soak in boiling water for approximately 15-20 minutes (if you are using dried dates, soak them for at least an hour).
Drain the dates and add them to a high-speed blender or food processor along with the egg, water, vanilla extract and nut butter. Blend until smooth.
Add the oat flour, cocoa powder, salt and baking powder to a medium sized mixing bowl. Pour in the smooth date mixture and stir to combine.
Fold in the dark chocolate chips (or chopped dark chocolate) and frozen raspberries.
Line an oven-proof baking dish with baking paper. Pour in the brownie mixture and bake in the oven for approximately 25-30 minutes at 180 °C.
Once cooked, remove from the oven and allow to cool before serving.
Nutritional Content per Brownie
Total Energy 152 kcal
Protein 3.8 g
Total Fat 5.6 g
Net Carbohydrates 20 g
Dietary Fibre 4 g
Total Sugar 14 g
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