So fudgy and chewy this date chocolate brownies filled with raspberries are the perfect sweet treat no one can resist.
Prep Time: 10 mins
Cook Time: 40 mins
2 tablespoons ground flaxseed meal
6 tablespoons water
150 g dairy-free butter
1/2 cup raw brown sugar
200 g fresh Medjool dates, pitted
1/4 cup water
1/4 cup plain all-purpose flour
1/4 cup organic cacao powder
1 cup almond meal
1 cup fresh raspberries
In a small bowl mix ground flaxseed meal with water and let sit for 10 minutes to set up and thicken. Preheat oven to 180°C and line an 8x8 square baking dish with parchment paper.
Add dates and water into a food processor, pulse until smooth. In a medium bowl using hand electric mixer beat butter and sugar together until pale and fluffy. Beat in flaxseed meal mixture and date puree. Sift flour and cacao powder and fold into butter mixture with almond meal and raspberries. Spoon into the prepared baking dish and smooth the top. Bake for 35-40 minutes until a toothpick comes out clean. Serve warm or at room temperature and enjoy!
Per serving: 467 KCALS | 30.6G FAT | 7.5G SAT FAT | 43.9G CARBS | 5.5G SUGAR | 26.8G FIBRE | 9.2G PROTEIN