This dessert is dairy-free and can be made gluten-free by using gf oats.
The Raspberry-Chocolate combination is spot on. But if Raspberries aren’t your cup of tea feel free to substitute with different berries. I’m sure they would be just as delicious.
Interesting Fact about Raspberries. Did you know they are an aggregate fruit? Aggregate fruits have flowers with multiple ovaries and each produces druplets around a core which make up the little furry beads. Multiple Ovaries! Does this mean a fruit is more hormonal than I am? Is this possible?
Makes 9 brownies approximately
takes 30 minutes in total.
215g oats (ground into a flour, use GF if required)
70g cacao powder
1 teaspoon of baking powder
1/4 teaspoon of salt
90ml of maple syrup
60ml of non-dairy milk (my preference is almond)
60ml of apple sauce
60ml coconut oil (melted)
1 teaspoon of vanilla extract
100g blended raspberries
90g of whole raspberries
1 tablespoon of chia seeds (soaked in water for 10 minutes)
50g of dairy free dark chocolate chunks
1. Preheat oven to 180°C/350°F. Grease a 8.5 x 8.5 inch (or 8 x 8 inch) tin with some coconut oil.
2. In one bowl, mix all of the dry ingredients.
3. In another bowl, mix all of the wet ingredients. This includes the chia seeds but not the blended or whole raspberries.
4. Combine wet and dry ingredients together by hand using a spoon or spatula.
5. Gently fold the blended raspberries and chocolate chunks into the mixture.
6. Fill the tin with the mixture.
7. Place the whole raspberries onto the mixture by gently pushing them into the surface. Display as you please.
8. Place into oven for 20 minutes. To check if they are cooked place a toothpick into the brownies and ensure it comes out clean.
9. Take out of oven and leave to cool for 30 minutes before cutting into squares.
Brownies can be stored in the fridge for up to 2 weeks (hats off to you if you can make them last that long) – or they can even be frozen.