Raspberry Chocolate Brownie
Gluten Free, Sugar-Free, Dairy Free
1 ½ cups pitted dates or use 15 large Medjool dates, stones removed
½ cup sunflower seeds
¼ cup dark cocoa powder, plus 1 tablespoon
¼ cup melted Coconut Oil
1 teaspoon Heilala Vanilla Extract or Heilala Vanilla Paste
1 heaped teaspoon gluten free baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
5 eggs, lightly beaten
2 cups unsweetened desiccated coconut
1 ½ cups raspberries
Preheat the oven to 165⁰C. Line a 20cm square cake tin with baking paper.
Place pitted dates in a bowl and just cover with warm water. Leave to soak for 10
minutes then drain well. If using medjool dates there is no need to soak them.
Place softened dates in the bowl of a food processor and process until roughly chopped.
Add the sunflower seeds, cocoa powder, Heilala Coconut Oil, Heilala Vanilla Extract,
baking powder and spices. Process to combine.
Add the eggs and coconut and process until all is just combined. Spoon mixture into a
large bowl and fold through the raspberries.
Spoon into the prepared tin and smooth the top. Place in the oven to bake for 30-35
minutes until slightly firm to the touch and lightly brown around the edges.
Leave to cool before slicing. Brownie will keep for 5 days in the refrigerator.