Serves: 18 (small) or 9 large Cook: 15 mins
Ingredients:
1 cup almond meal1 tbs tapioca
2 tbs cacao powder
3 scoops Chocolate Noway
Pinch of salt
½ tsp baking soda
3 x small eggs
2 tbs coconut oil
2 tbs tahini
2 tbs maple syrup
1 tsp vanilla extract
100g dark chocolate, melted
¼ cup choc chips (optional)
1 x small punnet fresh raspberries or strawberries, halved/smashed slightly.
Choc icing:
1.5 tbs coconut oil, melted1.5 tbs cacao powder
1 tbs maple syrup
Method:
1. Preheat the oven to 180C. Line a square baking tray with baking paper.2. Combine all dry ingredients in a bowl together.
3. Whisk eggs, coconut oil, maple syrup, and vanilla together.
4. Pour wet ingredients into dry mixture and stir well. Pour in melted chocolate and fold to combine.
5. Add choc chips (if using).
6. Transfer to the prepared baking tin and spread evenly. Bake for approximately 15 minutes.
7. Remove from the oven and allow to cool in the pan for 5 minutes, then cool completely on a wire rack.
8. Combine icing ingredients together in a small bowl. Pour over the brownie and spread evenly. Place raspberries over the top, setting them into the icing. Slice and enjoy!
Macros:
Calories per serving: 154
Net Carbs - 6g
Fat - 11g
Protein - 6g
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