- 65 g coco powder
- 100 g melted coconut oil
- 4 eggs
- 125 g natural peanut butter
- 120 g coconut sugar
- 100 g almond meal
- 160 g chopped walnuts
- ½ teaspoon ground cinnamon
- 1 vanilla pod or 1 teaspoon vanilla seeds
- pinch of sea salt
- 125 g fresh raspberrie
Pre heat the oven to 180c and line a 20cm square tin with baking paper
Place all the ingredients except the raspberries in a bowl and mix to form a batter.
Spread the batter evenly into the tin. Dot the raspberries evenly over the surface of the brownies.
Bake for about 25-30 minutes.
When the brownies are done, the top should look firm and crunchy and gives a little resistance when lightly touched.
Remove from the oven and leave to cool in the tin.
Cut into 12 pieces.
Store for unto 7 days or freeze individually and defrost as needed.
Calories: 339kcal | Carbohydrates: 19g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 89mg | Potassium: 244mg | Fiber: 4g | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 2.9mg | Calcium: 54mg | Iron: 2mg