1 cup raw cacao powder
100ml coconut oil, melted
125g macadamia butter or peanut butter
200g (1 cup) coconut sugar
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)
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