Buy all ingredients right below the recipe
INGREDIENTS FOR THE BASE
- 100 g walnuts
- 50 g almonds
- 30 g coconut flour
- 50 g unsweetened cocoa powder
- 10 g peanut butter
- 150 ml Alpro No Sugar Sugar-Free Almond Drink
- 170 g dates
INGREDIENTS FOR THE RASPBERRY LAYER
- 250 g frozen raspberries
- 15 g chia seeds
- 80 g Alpro No Sugar Sugar-Free Almond Drink
- 100 g Alpro vanilla dessert
- 6 g agar-agar
INGREDIENTS FOR GARNISH
- Shredded coconut
PREPARATION
- 1Prepare a baking tin with a diameter of 22 cm and line it with baking paper.
- 2Finely chop the walnuts, almonds, and dates, or process them in a food processor. Combine the ingredients for the base using a food processor. Let the machine run until you get a nice, homogeneous mixture.
- 3Spread the base evenly on the bottom of the baking tin and place it in the refrigerator until needed.
- 4Mix the ingredients for the raspberry layer in a medium-sized saucepan. Bring to a boil while stirring continuously. Cook for 2 minutes from boiling, then remove from the heat.
- 5Spread the raspberry cream over the chilled brownie base and return it to the refrigerator for at least 2 more hours.
- 6Remove from the refrigerator, carefully take it out of the baking tin, and sprinkle with shredded coconut. Cut into smaller pieces.
- 7It can be a perfect accompaniment to coffee or even for a lunchbox.
