These literally could not be easier!
A quick treat to whip up with no fuss and little mess, all in the blender and done at the push of a button.
Delightfully fluffy with a little chunky chocolate crunch factor and a berry zing, you really can't go wrong.
1. Turn oven to 180 degrees. Line a brownie tin with baking paper.
2. In a blender (or food processor), place nut butter, rice malt syrup, eggs, cacao, milk, cinnamon, vanilla, salt and baking powder. Pulse to combine.
3. Remove blade (if using processor) and add chopped chocolate.
4. Pour batter into the lined tray and sprinkle with raspberries. Bake for 25 minutes. Be careful not to over cook because gooey brownies are awesome!
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I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.
All the rage a few years ago, LCM bars brought back the old classic rice bubble slice which was an absolute favourite at every kids birthday party growing up.
Whether you're making the traditional version or buying the packaged bars at the supermarket, now you can have the same great taste, without all the sugar and additives!