Ingredients
Makes 8–12 brownies
Raspberry Chia Jam
peanut butter sauce
chocolate brownie
Method
Raspberry Chia Jam
- Combine the raspberries, sweetener and water in a pot and simmer. Stir and mash the raspberries until they are the desired consistency.
- Remove from the heat and add the chia seeds. Mix well and allow to cool. Put in the refrigerator for an hour to allow it to set.
peanut butter sauce
- Melt all the ingredients together and mix until they are well combined.
- Set aside.
chocolate brownie
- Mix the Clean Lean Protein, almond flour, cocoa and baking powder in a bowl. Blend the almond milk, melted coconut oil (remember just melted, not hot), flax eggs and vanilla and add to the dry ingredients. Mix well and add to a baking dish.
- Add dollops of the peanut butter sauce and the raspberries chia jam. Swirl the peanut butter sauce and the raspberry chia jam to partially combine.
- Bake at 170ºC for 30-40 minutes (keep an eye on them and make sure they don’t burn). A ceramic baking dish takes a little longer than a metal baking dish. Allow to cool completely before cutting and removing brownies from pan.
- Enjoy!
TIP: Flax eggs are a simple and effective egg replacer. Use 1 tbsp flax meal plus 3 tbsp water per flax egg. Prepare a few minutes before use by mixing the flax meal and water thoroughly, and leaving aside to thicken.
Recipe contributed by Nuzest
