Raspberry Chocolate Brownies (Paleo)
Truly delicious paleo raspberry chocolate fudge brownies. Easy to make with only the best ingredients. These make a wonderful Valentine's Day dessert!
Happy Valentine's Day! What are everyone's plans for the day?
We are celebrating over here with dinner at one of our favorite restaurants here in Virginia, Food for Thought, and a big tray of these homemade brownies. In my opinion, nothing screams Valentine's Day dessert more than a combination of rich dark chocolate and tart raspberries. You've got the classic chocolate taste that we all so love with the bright red berry adding that sharp twang in there and looking all pretty for the occasion.
These brownies are so easy to whip up. In fact, I made them late last night for a little gift for Max. We aren't really doing gifts this year as we are going on a ski trip next week for our celebration, but my mum always told me the way to a man's heart is through good food (among other things of course) so chocolate yummies it is.
ALL YOU NEED TO KNOW ABOUT THESE RASPBERRY CHOC BROWNIES
- These are relatively tart due to the berries. If you prefer them a little sweeter, feel free to add a little more coconut sugar. You can also add less if you prefer them even more bitter.
- You can sub out the coconut palm sugar for any other granular sweetener you desire. It should all work the same!
- I use the Lily's dark chocolate chips (in case you are looking for a recommendation).
- You may look at these brownies after 25-30 minutes and think that they are under baked. Trust the process. The way to making them "fudgy" is to keep them a little squishy and pop them in the fridge to harden. These actually taste better with time in my opinion!
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Raspberry Chocolate Brownies
(Makes 15 brownies)
3 organic eggs
3/4 cup coconut palm sugar
1/3 cup coconut oil or ghee
1 teaspoon vanilla extract
1/3 cup cacao powder
1/2 cup blanched almond flour
1/2 teaspoon baking soda
pinch of salt
1/2 cup chocolate chips (dairy and refined sugar free)
1 1/2 chopped frozen raspberries
1) Preheat the oven to 350F and line an 8x8 baking pan with parchment paper or grease with coconut oil.
2) In a food processor, mix all ingredients except raspberries and chocolate chips until a smooth batter has formed.
3) Add in chocolate chips and 1/2 cup of frozen raspberries. Stir to combine.
4) Pour and spread batter into the pan. It's quite thick so use a spatula to spread it evenly. Top with the remaining cup of chopped raspberries.
5) Bake for 25-30 minutes. The brownies should be firm around the outside but still a little fudgy in the middle. Remove from the oven and let cool.
6) Either enjoy a warm brownie, or transfer the batch into the fridge and let them firm up to get that truly fudgy texture. Store in the fridge for up to 10 days or freeze for longer.
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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