Skip to content

Walnut and Raspberry Brownies

PrepPrep:
10 Minutes
CookCook:
15 Minutes
ServesServes:
16
Ingredients
FROM YOUR HEALTH FOOD STORE
Select and add to your basket:
  • Lucy Bee Extra Virgin Organic Raw Fairtrade Coconut Oil 300 ml £6.50
  • Rude Health Organic Sprouted Whole Spelt Flour 500g £4.99
  • Lucy Bee Fair Trade Organic Raw Cacao Powder 250g £7.50
  • Rude Health Organic Almond Drink 1 litre £2.49
  • ADD TO BASKET £21.48


PICK UP FROM YOUR FAVOURITE LOCAL STORE
  • 170g Pitted Dates, chopped
  • 1 tsp Baking Powder
  • 2 Medium Eggs
  • 80g Walnuts
  • 150g Raspberries

These walnut and raspberry brownies are so indulgent and delicious – and totally guilt free! There’s no refined sugar, white flour, processed chocolate or greasy margarine in these; just healthy, wholesome ingredients. There’s plenty of coconut oil which is full of healthy fats, Medjool dates which are packed full of fibre, and walnuts which are a fantastic source of omega 3, vitamin E and magnesium.

Method
  1. Preheat the oven to 180C and line the tin with parchment paper. Make sure there is some hanging over the edges - this makes it easier to pull out!
  2. Melt your coconut oil.
  3. Put in 75g flour into a food processor along with 170g chopped pitted dates,  1 tsp baking powder, 70g cacao,  70ml milk, 2 medium eggs and 110g melted coconut oil.
  4. Blitz until the mixture comes together and is well combined.
  5. Tip in 40g walnuts along with 75g raspberries and give this a quick blitz.
  6. Spoon the mixture into the lined tin using the back of the spoon to make sure the top is smooth.
  7. Arrange the remaining 40g walnuts and 75g raspberries on top of the mixture, pushing them down slightly.
  8. Bake for around 15 minutes - the mixture should be dry on top but slightly gooey inside.
  9. Once the brownies are cooked, remove them from the oven and allow to cool a little. Serve warm or cold - both ways are super tasty!

by Ayesha @JdeV Troon store