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Rasberry Cacao Brownies

26.09.16

Ingredients:

1 X The Chocolate Multitasker

1 cup ground almonds

2 tablespoons sweetener (stevia)

½ cup cacao powder

4 tablespoons agave nectar honey

1 teaspoon baking powder

2 eggs

2 eggwhites

2 tablespoons coconut oil, melted

 

Raspberry Jam Ingredients:

250g fresh raspberries

3 tablespoons agave nectar honey

1 tablespoon water

1 teaspoon sweetener (stevia)

 

How to make

1. Preheat oven to 180

2. Start by making the raspberry jam (with ingredients above). Combine raspberries, agave nectar honey and sweetener in a pan. Bring it to the boil then simmer and stir and smash the raspberries

3. Stir on a low heat for 10 minutes. Remove from the heat and allow to cool

4. Now make the brownies. Combine ground almonds, sweetener, cacao powder and baking powder together.

5. Crack the eggs into the bowl and stir until a sticky consistency forms

6. Stir in the melted coconut oil and agave nectar and coat the mixture evenly

7. At this point add in sachet of chocolate MissFits Multitasker. Stir well

8. Fold in raspberry jam leaving a little to coat the browning after they have baked

9. If you find the mixture could be slightly smoother add a tablespoon of water and stir

10. Bake for 25 minutes

11. Remove and allow to cool. Top with the remaining raspberry jam and slice into 9 squares

12. Enjoy your raspberry cacao brownies! Keep stored in an airtight container in the fridge

 

Recipe courtesy of cameraeats.

 

 

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