HOW TO PUT IT ALL TOGETHER
Preheat oven to 175°C. Grease an 18cm round cake tin with butter or olive spray and baking paper.
Place the orange zest & juice, raisins, white mulberries, cranberries and dried ginger into a medium sized saucepan and heat until the juice starts to boil. Simmer for 5-10mins on a low heat, stirring occasionally.
Place the almond/hazelnut meal, bananas, dates, spices, vanilla and salt into the food processor or Thermomix and blend until well combined. Combine the raisin mixture and banana mixture in a large mixing bowl and add the cacao nibs, walnuts and coconut. Stir together gently until mixed well.
Pour the mix into prepared cake tin and smooth the top of the cake.. Bake for approximately 30 mins, then cover with foil and cook for a further 15 mins. Remove from the oven and allow the cake to cool in the cake tin for 30 mins before removing from the pan. Store in the fridge in a sealed container. Serve warm or cold with Ice cream of your choice!
Written by Ellesse Hawkins
We all enjoy a sweet treat with our cup of tea or coffee, and this raw brownie is PERFECT for a little sweet something without giving you a sugar crash or leaving you feeling guilty. Made with all natural ingredients, vegan, refined sugar free, and full of superfoods - it's a real winner all round!
I N G R E D I E N T S
1 cup Hazelnut meal
1 cup desiccated coconut
1/3 cup chia seeds
1/3 cup cacao powder
Pinch of salt
1/2 cup coconut oil, melted
1/3 cup rice malt syrup or pure maple syrup
1 tsp vanilla bean paste
3/4 cup coconut chocolate spread or homemade raw Nutella
1 cup roasted and roughly chopped hazelnuts + almonds
M E T H O D
Grease a 16 x 26cm slice tin and line the base and sides with baking paper, extending approximately 4cm over the sides.
Combine the hazelnut meal, coconut, chia seeds, cacao powder and salt in a bowl. Put the coconut oil, rice malt syrup (or maple syrup) and vanilla bean paste in a seperate bowl and whisk until combined.
Pour into the dry ingredients and mix well.
Press the mixture into the slice tin and smooth over with the back of a spoon. Spread a decent layer of chocolate spread over the top and sprinkle with roasted hazelnuts and almonds before placing into the freezer for 30 mins to set.
Cut the brownie into 18 pieces. Store in the fridge for up to one week or in the freezer for longer. Bring to room temperature before serving. - ENJOY!
Recipe by Ellesse Hawkins, Owner and director at Fleur Wellbeing Pilates Studio.
Image Credit to bojongourmet.com
Our Blog posts are a written by our Instructors at Fleur Wellbeing Studio, to share in knowledge and inspire our community.