Fudgy Vegan Raspberry Almond Butter Brownies
Ingredients
-
1
tbsp
ground flaxseed
-
3
tbsp
water
-
¼
cup
chocolate chips, melted
-
1
cup
creamy almond butter
-
½
cup
seedless raspberry jam
-
5
tbsp
cacao powder
-
¼
cup
coconut sugar
-
½
tsp
baking soda
-
¼
tsp
sea salt
-
Coarse salt
for garnish
-
Freeze-dried raspberries
for garnish (optional)
Instructions
- Preheat the oven to 350°F and line an 8x8 inch baking dish with parchment paper.
- Mix the ground flaxseed and water in a bowl and let it sit for 5 minutes to thicken.
- Melt the chocolate chips in a microwave in 30-second intervals, stirring in between.
- Combine the thickened flax mixture with the remaining ingredients in a large bowl and stir until smooth.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Add more chocolate chips on top if desired.
- Bake for 30-33 minutes until the brownies are set.
- Cool completely on a wire rack before slicing. For best results, refrigerate overnight before slicing.
- Garnish with coarse salt and freeze-dried raspberries before serving, if desired.
Nutrition Facts (estimated)
Servings
16
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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