Easter is days away and the chocolate overload is about to hit us! Gazillions of eggs seem to flood the house they seem to multiply themselves or so it seems for days, weeks and months after anyone with children knows the pain. Don’t know about you but I do like to sneak a mini egg or two around this indulging season but try to keep it to a small amount if that is even possible. I am pretty good when it comes to self-discipline but I know a lot of you aren’t so if you don’t want to break the sugar- free lifestyle you try so hard to maintain throughout the year try maybe making this refined sugar and gluten-free delight this Easter weekend. It does contain coconut sugar but its said to have a lower glycemic index which is what raises blood sugar levels so a less harmful effect that of refined sugars.
It’s rich, it’s fudgy and as decadent as they come! Making the chocolate cravings diminish within seconds with one small piece. The raspberries give it a fresh fruity surprise which also cut through the richness. You can substitute them with walnuts if you prefer but I rather love raspberries and they go so well with dark chocolate like a match made in chocolatey heaven.
Flourless Fudgy Cacao & Raspberry Brownies
1 cup raw cacao (if you prefer you can use ordinary cocoa)
1 cup coconut oil
1/2 cup rice malt syrup or raw honey
6 eggs separated
1 1/4 cup coconut sugar
1 cup almond meal
1 punnet fresh raspberries
- Preheat oven to 180’C
- Place oil, cacao, rice malt syrup in a small saucepan on low heat stirring until melted and becomes glossy. Set aside to cool
- Place egg yolks and half the coconut sugar in a bowl with an electric mixer whisk for 2-3 mins or until thick and pale
- Add the cooled cacao mix to the bowl, add almond meal and mix to combine
- In a separate bowl, place egg whites and whisk with an electric mixer on high-speed until soft peaks form. Gradually add the remaining coconut sugar and keep whisking until all sugar has dissolved and mixture is thick and glossy.
- Add the egg white mixture to the cacao mixture and gently fold through, mixing through the raspberries
- Pour into a lined square cake tin and bake for 25 mins
- The cake with still be a little wobbly in the centre let it cool, then place in the fridge 2-3 hours before slicing and serving.