These Raspberry Chocolate Brownies are ones that I LOVE! The recipe is simple and easy, I hope you enjoy!
Raspberry Chocolate Brownies
1 Cup Raw Hazelnuts
1 Cup Raw Walnuts
1/3 Cup Cocoa Powder
1 scoop Roberts Plant Protein Chocolate
2 Tablespoons Frozen Raspberries (optional)
8-10 Medjool Dates, Pitted
3 Tablespoons Chocolate Chips
2 Tablespoons Non-Dairy Milk
1 Tablespoon Roberts Plant Protein Chocolate
¼ Cup Frozen Raspberries, extra for garnish (use fresh if available)
Place nuts, cocoa, Roberts Plant Protein and flax in a food processor and pulse until ingredients are just incorporated. If adding raspberries, pulse those into the mix. With processor running, add in dates one at a time. Continue to blend until all ingredients are well combined and the dough will stick together when pinched between two fingers. Wrap the bottom of a loaf pan with plastic wrap or line parchment paper. Press mixture into pan with a spatula or your fingertips and smooth over the top. Press hard so mixture forms a brownie.
Make sauce by whisking together the chocolate chips and milk in a saucepan over medium heat. Whisk until the chocolate chips have melted and then whisk in Roberts Plant Protein. Once incorporated, stir in raspberries and continue to whisk until they have mostly melted. Pour this mixture over the brownies and smooth over the top. Chill in the refrigerator for 30 minutes. Then slice brownies down the middle and into 4 equal pieces.