Description
If you are a fan of rich and chocolatey desserts, then you’ll love these healthy gluten free pistachio raspberry brownies. Decadent, delicious and mood boosting thanks to amazing nutrients, each bite feels like a slice of heaven. It’s the ultimate brownie experience!
Ingredients
- 1/2 tablespoon avocado oil (see note)
- 6 large eggs
- 1/2 cup almond butter
- 5 tablespoons coconut flour
- 1 cup coconut sugar
- 1/3 cup cocoa powder
- 20 fresh baby spinach leaves
- 2 tablespoons vanilla extract
- pinch of sea salt
- 1 cup chocolate chips (see notes)
- 1/2 cup pistachios, shelled
- Top with 1/3 cup raspberries + 1/4 cup shelled pistachios
Instructions
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Preheat the oven to 350 F.
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Grease a round 7-inch oven-proof pan with the avocado oil.
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Add eggs, nut butter, coconut flour, coconut sugar, cocoa powder, fresh baby spinach leaves, vanilla extract and sea salt to a blender.
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Blend well until smooth and creamy.
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Pour the batter into the prepared oven-proof pan.
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Fold in the chocolate chips and a ½ cup pistachios.
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Top with raspberries and a ¼ cup pistachios.
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Bake for 35 minutes or until a toothpick inserted and removed shows a very thin layer of batter on it. Make sure not to overbake the brownies so they don’t become crumbly or hard.
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Remove the brownies from the oven.
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Allow the brownies to cool for at least 30 minutes before removing from the pan.
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Slice into triangles. Clean the knife after each cut.
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Store in the fridge in an airtight container.
Enjoy!
Notes
I like to use avocado or coconut oil because they are rich in healthy fats.
Use your favourite nut butter. I usually use almond butter or crunchy peanut butter, but any nut butter works well here.
Use your favourite chocolate chips. I used milk chocolate chips and the fudge turned out sweet. If you want the fudge to be darker, use semi-sweet or dark chocolate chips.