Flourless Raspberry and Pistachio Chocolate BrowniesServes 14
SWEETS

Flourless Raspberry and Pistachio Chocolate Brownies

Serves 14

6 Plant Points

Indulge your sweet tooth with these decadent brownies. Rich chocolate, sweet raspberries, and crunchy pistachios come together for a delightful treat that's sure to impress.

Ingredients:

  • 200G DARK CHOCOLATE

  • 3 FREE RANGE EGGS

  • 200G RASPBERRIES

  • 100G PISTACHIOS

  • 200G COCONUT SUGAR

  • 200G BUCKWHEAT FLOUR

  • 200G COCONUT OIL

  • 1 TSP. VANILLA EXTRACT

Method:

  1. Preheat the oven to 170ºC

  2. Melt the butter and chocolate on a low heat, take it o! the heat and leave to the side

  3. Place the butter and sugar in the food processor and cream, add the vanilla and eggs and process again

  4. Whisk the eggs in a bowl and once the chocolate has cooled a little pour in with the eggs and sugar mix

  5. Add in the flour and a dash of salt, stirring well

  6. Stir in half the raspberries and pistachios

  7. Pour the mix into a baking paper lined tray and scatter over the last pistachios and berries, pushing them in slightly so the tops can just be seen

  8. Bake for 25-30 minutes then take out and let them cool. You want the outside to be crispy and the centre gooey

  9. When cooked cut into brownies. They will last for 1 week in an airtight container in the cupboard