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INGREDIENTS for approx. 8 pieces:
* 125 g dark chocolate (with at least 80 % cocoa content)
* 50 g of coconut oil
* 3 eggs
* 120 g of coconut sugar
* 90 g of almond flour
* 30 g 100 % cocoa powder
* a pinch of Himalayan salt

Raspberry sauce:
* 200 g raspberries
* 2 tablespoons coconut sugar

1. Preheat the oven to 180 °C and place the baking paper in a baking tray measuring approx. 20 x 20 cm.
2. Melt the chocolate and coconut oil in a bowl. Set aside.
3. Beat the eggs with an electric whisk and then add the coconut sugar. Whisk for about 5 min until the mass is pale yellow and has three times the volume.
4. Gradually pour the melted chocolate into the mass while stirring slowly.
5. Add almond flour, cocoa powder and salt to the egg-chocolate batter. Stir gently to really blend the ingredients.
6. Bake in a preheated oven at 180 ° C for 18 minutes.
7. For the raspberry sauce, put the raspberries and coconut sugar in a blender, mix and the sauce is ready.

Serve the brownies still warm or wait for them to cool. Brownies can be stored in an airtight container in a cool place for 3 to 4 days.

COOKS IN 35 min + baking
PREPARED BY: Malinca Nastja in Filip


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