Original recipe by Megan May
- 2 cups Brazil nuts
- 2 1/2 cups pitted dates
- 1 tsp sea salt
- 2 tsp vanilla extract
- 1 1/2 avocados
- 3/4 cup raw cacao powder or good - quality organic cocoa powder
- 3 tbsp melted coconut oil
- 1/4 cup freeze-dried raspberries or 1/2 cup fresh or frozen raspberries
Method
Pulse Brazil nuts in a food processor until slightly chunky, then add in the dates, salt, vanilla extract, avocado, cacao powder and coconut oil. Keep pulsing until all combine.
Add 2/3 of the raspberries and pulse them into the mixture.
Line a baking tray (12cm x 20cm) with plastic wrap or baking paper and press the mixture into it. Top with remaining raspberries.
Cover and leave in fridge for 2 hours or freezer for 1 hour.
Cut and enjoy!
What they learnt
If your food processor can't take all the ingredients, pulse each ingredient separately then mix it all in, in a big bowl. Get your hands in there to mix as then you are guaranteed to combine all ingredients evenly. Also once the mixture is in the tray, use a coaster to press it all down so the brownie will be nice and evenly flat.
If your food processor can't take all the ingredients, pulse each ingredient separately then mix it all in, in a big bowl. Get your hands in there to mix as then you are guaranteed to combine all ingredients evenly. Also once the mixture is in the tray, use a coaster to press it all down so the brownie will be nice and evenly flat.
For fun
If you don't have Brazil nuts, replace with cashew nuts, If you don't have raspberries or freeze dried raspberries, use any berries or berry flavoured jelly powder If you live in Asia and can't find cacao powder, replace with Milo (but bare in mind, that will be sweeter).
If you don't have Brazil nuts, replace with cashew nuts, If you don't have raspberries or freeze dried raspberries, use any berries or berry flavoured jelly powder If you live in Asia and can't find cacao powder, replace with Milo (but bare in mind, that will be sweeter).
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