| GRAIN FREE RASPBERRY BROWNIES |
Low carb, flourless plant-based brownies! These are naturally sweetened with date sugar, have an antioxidant rich raspberry jam center, and a decadent raspberry, cherry chocolate ganache top made with Zazubean’s Flirt bar! They are rich and satisfying while leaving you and your loved ones feeling light and nourished.
Macro Breakdowns
Macros per brownie:
261 cals - 13g fat - 28g carbs - 8g protein
Macros for brownie base only:
140 cals - 5g fat - 19g carbs - 5g protein
Macros for raspberry jam:
23 cals - 0.5g fat - 4g carbs - 0.5g protein
Macros for raspberry cherry chocolate ganache:
93 cals - 7.6g fat - 5g carbs - 2g protein
Recipe notes:
The Flirt Bars are the entire inspiration for these raspberry brownies so I definitely recommend grabbing some to make this sweet, tart, and decadent brownie treat! You can shop the vegan Flirt Bar on zazubean.com.
These brownies do need to be kept in the fridge because of the fresh jam. If you don't want to keep them refrigerated because you're bringing them to work or a party then you have the option to skip the jam part and just go all out on brownie and ganache!
I opted out of adding protein powder to this recipe (I know who am I?!) because it's meant to just be what it is, dessert. However, I do imagine subbing out the almond flour for some chocolate protein powder would work quite nicely.
Ingredients, brownie base:
¼ cup aquafaba (the brine from a can of chickpeas)
1 tsp apple cider vinegar
1 banana, browned and spotty is best
⅔ cup soy milk, or your preferred dairy free milk
¾ cup date sugar
1 tsp vanilla
½ cup cacao powder
½ cup almond flour
¼ tsp salt
Raspberry jam:
2 cups frozen raspberries
1 tbsp chia seeds
Raspberry Cherry Ganache:
1 ½ Zazubean Flirt bars
½ cup soy milk
Recipe:
Preheat the oven to 350 F and line a small pan with parchment paper.
Add the aquafaba and apple cider vinegar to a blender and blend for 2-3 minutes or until white and frothy.
Add in banana, soy milk, date sugar, and vanilla. Blend until smooth.
Pour into a mixing bowl and sift in: cacao powder, almond flour, and salt.
Fold everything together until just combined.
Bake for 22-25 minutes or until lightly cracking around the edges and firm to the touch in the center.
Allow to cool completely.
Jam: add raspberries to a small pot and bring to medium low heat. Cook until softened and juicy. Remove from heat and add chia seeds.
Set aside to thicken into jam, 10-15 minutes.
Keep the brownies in the pan and pour the jam over the top of the brownies. Smoothing from edge to edge.
Place in the freezer to firm up the jam, 2hr or overnight.
Remove from the pan and place on a parchment lined surface.
Slice into 8 pieces and place back in the freezer to keep firm.
To a small sauce pot add Flirt Bars and ¼ cup soy milk and bring to low heat. Stir constantly until a nice ganache forms.
Bring the slices out and pour the ganache over the brownies and smooth from edge to edge.
Top with maldon salt if desired.
Allow to rest in the fridge until the ganache is firm and the jam is softened.
Keep brownies in the fridge until ready to eat to keep the jam nice and fresh!
Enjoy!
Leave a comment if you give these a go!