Tart raspberries and chunks of dark chocolate make these instantly craveable desserts from the Love to Eat cookbook a must-make.
What you need:
Oil for greasing pan
3⁄4 cup almond flour
1⁄4 cup cacao powder
⅔ cup coconut sugar
1 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
1 tablespoon coconut oil
2 tablespoons ground flax
5 tablespoons water
1⁄2 cup creamy almond butter
1⁄4 cup maple syrup
1 teaspoon vanilla extract
1 cup fresh raspberries
What you do:
- Preheat oven to 350 degrees. Grease an 8 by 8-inch baking pan with oil and line with parchment paper.
- In a medium bowl, mix flour, cacao powder, sugar, baking soda, and salt. In a microwave-safe bowl, combine 1⁄2 cup chocolate chips and coconut oil and microwave in two or three 30-second internals, stirring between intervals until smooth and melted.
- In a small bowl, mix together ground flax and water and set aside.
- In a medium bowl, whisk together melted chocolate, almond butter, maple syrup, flax mixture, and vanilla until smooth. Add raspberries, using a spoon to lightly smash, being sure to leave some chunks for texture.
- Add wet ingredients to dry mixture and stir until a thick batter forms. Transfer to prepared pan, using a spatula to spread evenly. Sprinkle remaining 2 tablespoons chocolate chips on top. Bake 27 to 29 minutes or until a butter knife inserted comes out clean. Remove from oven, place on a wire rack, and allow pan to cool to room temperature before cutting into 16 small squares.
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