I have been giving flour of any description a miss lately, which has really challenged my creativity and led me to many new discoveries in the kitchen. Today I decided to revive and old favourite of mine; raspberry and chocolate brownie. Not long after I had Maggie, I would regularly whip up batches of a not so healthy version of these whenever friends would come and visit. We would have a little feast with a cup of raspberry leaf tea, and I would give guests a little parcel of brownies to take home to their family, I knew full well the family would never know these brownies ever existed. It has been a loooong time since I made brownies, but these decadent little treats were well and truly worth the wait! So these slightly healthier but still a treat brownies are for my next lot of visitors..
Gluten, grain, dairy, refined sugar and nut free.
1 can black beans (I used Ceres Organics – make sure they are plain and not soaked in brine or anything)
1/2 cup dates
1 tbs vanilla
Pinch of mineral salt
1/2 cup coconut oil, softened or melted
1/3 raw cacao
1/2 tsp baking soda
1 tsp psyllium husk (optional – helps bind the mixture and adds fibre, but it would be okay without)
3/4 cup frozen raspberries (or fresh if in season)
Optional: 1 – 2 Tbs sweetener such as honey, maple syrup or coconut sugar
Preheat oven to 180 degrees
1. Process eggs, beans, dates, vanilla and salt in food processor until very smooth.
2. Add coconut oil, raw cacao, baking soda and psyllium husk and process until combined.
3. Pour half the mixture in a square cake tin greased with coconut oil (I use a silicone one which makes it much easier to remove the brownie), cover with the raspberries, then layer with remaining mixture.
4. Bake for around 30 minutes (less if you like it more fudgey). Allow to cool before removing from the tin and serving.