Healthy Chocolate Raspberry Brownies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 Bananas
- 3 tablespoons Almond butter (heaped)
- 35 g Cocoa powder
- 2 tablespoons Liquid sweetener (honey or maple syrup)
- 30 g Rolled oats (blended to make flour (use certified gluten free oats to ensure this recipe is gluten free))
- 60 ml Almond milk
- 1 tsp Vanilla extract
- 1 pinch Fine sea salt
- 16 Raspberries
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6. Line an 20x150cm/8x6" brownie tin with baking paper.
- In a large mixing bowl, mash 3 Bananas until they are smooth.
- Add 30 g Rolled oats, 35 g Cocoa powder and 1 pinch Sea salt.
- Add 3 tbsp Almond butter, 60 ml Almond milk, 1 tsp Vanilla extract and 2 tbsp Liquid sweetener.
- Mix well to form a smooth batter and pour into the lined baking tray.
- Drop 16 Raspberries on top of the batter, pushing them slightly into the mixture. Put into your oven and cook for 25 minutes.
- Leave to cool completely before cutting and keep them in the fridge so they stay firm.