Gluten-Free Dark Chocolate Raspberry Brownies
Sometimes baked goodies just satisfy like nothing else. I figured that if you're going to have a brownie, it might as well be made from healthy ingredients. That doesn't mean it can't taste like it's a decadent treat.
Instead of wheat flour, I used a combination of almond meal and buckwheat flour. The raspberries offset the sweetness of the brownie, making it almost like a dark chocolate cherry pie. The dates add to the sweetness, which means hardly any sweetener is needed. Also, the dark chocolate will normally have a bit of sweetener — always go for 70% if you can.
Dark Chocolate Raspberry Brownies
- 8 pitted Medjool dates
- 1/2 cup raw almonds
- 1/4 cup buckwheat
- 1/2 cup cacao powder
- 1/2 cup raspberries
- 1/4 cup chopped dark chocolate
- 4 Tbsp. hot water
- 2 Tbsp. maple syrup
- 2 tsp. vanilla essence
- 1/2 tsp. baking powder
- 1/4 tsp. Celtic sea salt
Preheat oven to 195˚C (about 380 Fahrenheit).
Meal the almonds and buckwheat in a high speed blender, alternatively use 4/5 cup of almond meal and 1/4 cup of buckwheat flour.
Mix the baking powder, cacao powder and sea salt with the flours.
In a separate bowl mix all the wet ingredients, hot water, maple syrup and vanilla essence together.
Add the wet ingredients in with the dry and mix together.
Add the Medjool dates and mix until it becomes a sticky gooey consistency, it is not meant to be runny.
Cut up the dark chocolate (I used 70% cooking chocolate) and fold in with the mixture.
Fold in the raspberries and gently fold in. Most of the raspberries will break up; that's OK, but make sure it's all mushed in.
Line a bread tray or a small pan with baking paper and spread the mixture pressing gently until flat.
Put into the oven for 15 minutes.
Take out and let it cool down before slicing it up, otherwise it will be very soft. You can even refrigerate it for an hour or so and let it solidify. Then cut into squares and enjoy!