Vegan Hazelnut Brownies Topped 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 (quantity not specified)
- Fresh raspberries (quantity not specified)
Preparation
Mix all dry ingredients together.
Add wet ingredients and mix well to form batter.
Pour the batter into a lined baking tray and bake at 200°C for 18-20 minutes.
Allow the brownies to cool.
Melt some dark chocolate and pour it over the cooled brownies.
Top with raspberries and slice into desired shapes.
Tips
These brownies are very gooey and rich and may be consumed quickly.
