Double chocolate raspberry brownie

Double chocolate raspberry brownie

By
From
The Green Kitchen
Serves
6
Photographer
Johanna Frenkel

This is a dressed-up alternative to our spirulina chocolate truffles. Although delicious as a treat, those truffles might not be pretty enough to qualify as a dessert after dinner. Therefore we created this more elaborate version with a raspberry leaf flavour and melted chocolate topping. We also do a winter version of this by substituting the raspberry leaf tea with chai tea.

Ingredients

Quantity Ingredient
25 fresh medjool dates, pitted
60ml coconut oil
2 tablespoons maple syrup
40g cacao powder
2 tea bags of raspberry leaf herbal tea, cut open
1/2 teaspoon sea salt
150g walnuts, coarsely chopped

Chocolate topping

Quantity Ingredient
60ml soft coconut oil
2 tablespoons maple syrup
40g cacao powder
fresh raspberries, to serve

Method

  1. Grease six 10 cm spring-form cake tins or one large 23cm spring form cake tin with coconut oil.
  2. Purée all the brownie ingredients, except the walnuts, in a food processor with 2 tbsp water. If your food processor isn’t powerful enough to puree all the ingredients at the same time, you can divide it into three different batches and then combine them afterwards.
  3. Add the nuts and combine the mixture by hand. Divide the mixture between the cake tins (or put it into the large tin). Rub a little coconut oil on your hands to prevent the mixture from sticking, then use your fingers to flatten out the mixture in the tins. It should be about 1 cm deep. Put the tins in the fridge and leave to set for a least 30 minutes. If covered, they will keep in the fridge for a couple of days. At the end of the chilling time, start making the chocolate topping.
  4. Melt the coconut oil and maple syrup on low heat in a small saucepan. Add the cacao powder while stirring.
  5. Remove the brownies from the fridge. Pour the chocolate topping over and serve immediately, so your guests can watch the chocolate as it sets. It usually takes about 2 minutes. Top with a few raspberries, carefully remove from the spring-form tins and, well, dig in!

Tip

  • We often use herbal teas instead of spices when we need flavours that can be a bit tricky to find. Chamomile, chai, peppermint and rosehip are herbal teas that add interesting flavours to desserts, soups and breads.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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