Ingredients: |
Ingredients: BROWNIE INGREDIENTS
8 Medjool dates, soaked in ½ cup of water
2 cups cooked black beans
¼ cup plus 2 tablespoons raspberry jam, 100% fruit sweetened
½ tablespoon vanilla powder or extract
1 teaspoon beet juice (or water from steaming beets)
6 tablespoons cacao powder
½ cup almond flour
¼ cup ground flax seed
½ tablespoon baking powder
FROSTING INGREDIENTS
1 cup cashews, soaked for 1 hour and drained
¼ cup raspberry jam, 100% fruit sweetened
1 tablespoon beet juice (or water from steaming beets)
¼ cup fresh water
FRUIT TOPPING
1 pint fresh raspberries
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Directions: |
Directions:1. Preheat oven to 325° F. Either prepare a mini cupcake tray with cupcake linings or cut a piece of parchment paper to fit inside a 8x8 baking dish, and set aside.
2. Place the dates with soak water, black beans, raspberry jam, and vanilla into a high-powered blender. Using a tamper to help, blend until smooth.
3. Place the cacao powder, almond flour, flaxseed, and baking powder to a large mixing bowl and stir well.
4. Use a spatula to transfer the wet mix to the bowl of dry ingredients. Mix well into a thick batter.
5. Use a spoon or small ice cream scoop to spoon the batter into the prepared cupcake pan, or transfer the batter to the baking dish and use a spatula spread the batter out evenly.
6.If using the cupcake pan, bake for 20 to 25 minutes. If using the baking dish, then bake for 35 minutes. Let cool for 10 minutes before frosting or cutting.
7. For the frosting, add the drained cashews, ¼ cup raspberry jam, tablespoon beet juice, and ¼ cup water to the blender. Blend until creamy.
8. Once the brownies have cooled, add frosting and top with fresh raspberries. |
This recipe for Raspberry Fudge Delights is from