Healthy Raspberry Chocolate Brownies With Cream Cheese Frosting
Servings 10 servings
Calories 300kcal
Ingredients
- 1/2 cup gluten-free oat flour 1 1/2 cups almond flour 1 tsp baking powder 1/2 cup cocoa powder 2 flax eggs (2 tbsp flax meal + 6 tbsp water, let sit 4-5 min) 1/3 cup maple syrup 1 tsp vanilla extract 1/3 cup runny almond butter 1/2 cup native forest coconut milk (stirred well) 1/2 cup dairy-free mini chocolate chips 3/4 cup fresh raspberries
- frosting
- 8 oz dairy-free cream cheese (cold, not softened) 1/4 cup freeze-dried raspberries, finely ground into a powder 1 to 1 1/2 tbsp maple syrup (adjust to taste) 1/2 tsp vanilla extract
Instructions
- preheat oven to 350°f and lightly grease medium heart-shaped silicone molds.
- in a small bowl, mix flax meal and water to create flax eggs. let sit for 4-5 minutes.
- in a large bowl, whisk together the wet ingredients and then fold in the dry ones.
- fold in chocolate chips and raspberries gently to avoid breaking them too much. divide the batter evenly into the molds, smoothing the tops.
- bake for 18-20 minutes or until the tops look set and a toothpick inserted comes out with just a few moist crumbs. let cool in the molds for 10 minutes before carefully removing.
- in a mixing bowl, beat the cold dairy-free cream cheese until smooth. add the ground freeze-dried raspberries, maple syrup, and vanilla extract. beat again until thick and well combined. can also make this in a food processor!
- top the brownies once they're completely cooled and enjoy!