Makes approx 12 brownies
INGREDIENTS:
50g oat flour
30g ground almonds
250g medjool dates, stoned
110g coconut oil, melted
2 large eggs
70g cacao powder
100ml oat milk
Topping:
2 tbsp peanut butter
1 tsp coconut oil
15-20 fresh raspberries
METHOD:
Preheat the oven to 180oc
Grease and line an 8×8 inch square brownie tin with greaseproof paper
Combine the dates, coconut oil, eggs, and oat milk in a food processor until a smooth paste forms
Add the rest of the ingredients until completely combined and you are left with a thick batter
Pour the batter in brownie tin and bake for 15mins
Allow to cool completely before cutting and removing from the tin (unless you are like me then they taste amazing eaten straight out of the tin while still warm!)
Gooey chocolate brownies with raspberries and a peanut butter swirl! I have a major sweet tooth so I am forever trying to find new ways to satisfy it. Brownies have always been my favourite sweet treat so I like experimenting by adding different flavours to them, this combination of peanut butter and fresh raspberries is definitely my all time favourite! Because these brownies are made using a food processor and only take 15 minutes in the oven they can be ready in no time for those chocolate cravings!