One-Bowl Choc Nut Brownies with
 Raspberry Coulis & Coconut Yogurt





1 cup raw cacao powder

100ml coconut oil, melted

125g macadamia butter or peanut butter

200g (1 cup) coconut sugar

4 eggs

100g (1 cup) almond meal

160g (1 cup) macadamia nuts, roughly

½ teaspoon ground cinnamon

1 vanilla pod, split, scraped

pinch of salt

125g (1 cup) fresh raspberries


Coulis (makes 1 cup)

125g (1 cup) raspberries, fresh or frozen and
     thawed (or other berries of your choice)

1 tbsp maple syrup or honey

1 tsp grated lemon or lime zest (optional)


To Serve

1 tub vanilla or plain coconut yogurt

Ingredients provided by:



Preheat oven to 180°C and line a baking tin with baking paper.


In a large bowl, mix together all brownie ingredients except raspberries to form a batter. Spread batter evenly over baking tin and dot raspberries evenly over the surface. Bake for 25–30 minutes, or until cooked to your liking.


To make coulis, place all ingredients in a bowl and mash together using the back of a fork. Set aside in the fridge overnight.


Serve generous slices of brownie topped with coulis and coconut yogurt.


Wine Match:  Lawson's Dry Hills