These gluten free flourless raspberry and almond brownies are a gooey indulgence, perfect to complete a summer’s eve dinner al fresco. Using almond flour and flaked almonds, alongside sharp and sweet raspberries makes for a delicious addition to the standard chocolate brownie flavour. You can make this recipe in winter by freezing raspberries or buying them frozen, and simply adding them to the recipe as they are. They will de-frost in the oven, and taste just as juicy as if they were picked straight from the bush. I love these brownies served with a dollop of coconut yoghurt, or coconut cream.
100g cacao powder
200g coconut sugar
20g ground almonds
100g vegan butter
1 tsp baking powder
1 tsp natural vanilla extract
25g flaked almonds
Start by preheating your oven to 180°C.
Grease and line a medium brownie tray, or experiment with a bundt tin, or if you’re without either try a cake tin.
Melt the vegan butter in a small saucepan on low heat and add into a bowl with the coconut sugar, and cacao powder. Beat the eggs and pour them into the bowl, mixing slowly. Add your ground almonds, baking powder and vanilla extract. Mix until a smooth batter is formed. Finally stir in the raspberries and most of the flaked almonds.
Pour the brownie batter into your tray or tin, and scatter the rest of the flaked almonds on top.
Place in the oven to cook for around 25 minutes or until just cooked. Insert a knife into the brownies to test, you’re looking for a sticky brownie but the mixture should not be runny. Let cool before cutting your slices. Enjoy!