Gluten-free, vegan chocolate raspberry brownies

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November 4, 2013 by dgarnett2013

Gluten-free, vegan chocolate raspberry brownies: The Observer Mag

brownies

Makes six x 10cm tins or 1 x 23cm tin.

For the brownies: 

  • 25 fresh medjool dates, pitted
  • 60ml coconut oil
  • 2 tabs maple syrup
  • 40g cocoa powder
  • 2 tea bags of raspberry leaf tea, opened
  • 1/2 tsp sea salt
  • 150g coarsely chopped walnuts or hazlenuts

For the chocolate topping:

  • 60ml coconut oil
  • 2 tabs maple syrup
  • 40g cocoa powder
  • fresh raspberries to serve

Grease six 10cm cake tins or one 23cm spring-form cake tin with coconut oil.

Puree all the brownie ingredients, except the walnuts, in a food processor with 2 tabs water (do this in batches if necessary).

Add the nuts and combine the mixture by hand.

Divide the mixture between the cake tins (or put it into 1 big 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 1cm deep.

Put the tins in the fridge and leave to set for at least 30 mins. 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. Melt the coconut oil and maple syrup on a low heat in a small saucepan. Add the cocoa powder while stirring.

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 takes about 2 mins.

Top with a few raspberries, and carefully remove from the tins.

Made for Thomas, who doesn’t eat wheat, when we went to Hanham for the weekend.

hanham2 Hanham8

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