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Recipe by SpamellaB

The only thing better than a fudgy brownie is when it’s paired with raspberries! This healthy twist on everyones favourite dessert is sure to be a winner.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

Recipe by SpamellaB

The only thing better than a fudgy brownie is when it’s paired with raspberries! This healthy twist on everyones favourite dessert is sure to be a winner.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

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INGREDIENTS

  • BROWNIE:
  • 150 g Almonds, ground (1 1/4 cups)
  • 80 g Natvia (1/2 cup)
  • 30 g Cocoa Powder (1/3 cup)
  • 1 teaspoon Baking powder
  • 100 g No added sugar Dark Chocolate
  • 3 tablespoons Coconut oil
  • 150 mls Almond milk (2/3 cup)
  • 1 Egg
  • 1 teaspoon Vanilla extract
  • 50 g Raspberry pieces, freeze-dried
  • TOPPING:
  • 3 tablespoons Nuttvia
  • 3 tablespoons Almond milk
  • 50 g Greek yoghurt or Coconut yoghurt
  • 2 tablespoons Cocoa powder
  • Rasberries, freeze dried (to decorate)
  • Hazelnuts, chopped (to decorate)

METHOD

  1. Preheat the oven to 180C and grease and line a 9x9in baking tin.
  2. Mix the ground almonds with the sweetener, protein powder, cocoa powder and baking powder
  3. Gently melt the oil and dark chocolate and allow to cool slightly. Beat together the milk and egg then pour into the dry ingredients along with the melted chocolate and vanilla. Fold in the raspberries.
  4. Spread into the tin and bake for 20 minutes until firmed up. Leave to cool then pop out of the tin and onto a chopped board.
  5. Meanwhile beat together the topping ingredients and chill in the fridge until needed. Spread over the cooled brownie to cover then sprinkle over the raspberries and chopped nuts. Cut into 9-12 bars then enjoy!

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