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Vegan Brownies with raspberry and chocolate sauce, sugar free!

Vegan Brownies with raspberry and chocolate sauce, sugar free!

Imagine a soft and scented cake, where the fresh taste of raspberries melts together with the sweetness of cocoa and then imagine a yummy cream composed by a raspberry jam and a layer of soft chocolate, so, these are our brownies. And another thing, these brownies are prepared completely without sugar, butter and eggs, the milk is plant based and the chocolate dark, so they are perfect for everybody, if you are lactose intolerant, if you are allergic to eggs or if you should keep at bay the cholesterol and the calories, can you think of anything better than this recipe?


Ingredients for the dough

90 g of semi whole grain spelt flour
30 g of chestnut flour
120 g of pitted dates
80 g of dark chocolate cut into small pieces
1 tablespoon of cocoa powder
2 teaspoons of yeast powder
35 g of dry fruits (cashew nuts, walnuts, hazelnuts and almonds)
160 ml of cashew milk (also hazelnut or almond milk are good)
2 bags of organic raspberry herbal tea

Ingredients for the sauce

100 g of dark chocolate
2 tablespoons of plant based milk
Frozen raspberries
Defrost the raspberries. In the meantime, blend with an immersion blender the dates with 160 ml of milk until you’ll obtain a soft and homogeneous cream. In a bowl mix the two flours, the yeast powder, add the herbs contained in the bags of raspberry tea, the cocoa powder, the chocolate cut into pieces and the coarsely ground dry fruit. Add the cream prepared with dates and stir with a spoon, if necessary, in order to make the dough softer, you can add a little milk. Pour the dough in a small rectangular baking pan covered with baking paper and level it. Place the raspberries on the whole surface of the brownies, the more raspberries the better! Bake in the oven at 180° for ten minutes. After this time cover the sweet with an aluminum foil and go on baking the brownies for 15 minutes. Remove the sweet from the oven and let it cool down. Let’s prepare the sauce. In a little pot melt in a double boiler the chocolate together with two tablespoons of milk. Spread this cream on the surface of the brownies. Don’t worry if the raspberries get broken, they will form a delicious jam below the chocolate cream, soft and dark. Cut the brownies into squares and serve!
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