Hazelnut Chocolate Brownie with Raspberries
Ingredients
Dry
- 1.5 cups ground hazelnuts
- 1/4 cup buckwheat flour
- 1/2 cup coconut sugar
- 1/2 cup cacao powder
- pinch of salt
Wet
- 1/4 cup cashew or almond butter
- 1/2 cup maple syrup
- 1/2 cup coconut milk
Toppings
- dark chocolate
- raspberries
Preparation
Mix all the dry ingredients first.
Add the wet ingredients and mix the batter well.
Pour the batter into a lined baking tray.
Bake for 18-20 minutes at 200°C.
Allow the brownies to cool after baking.
Melt some dark chocolate.
Pour the melted chocolate over the cooled brownies.
Top with raspberries and slice into desired shapes.
