Chocolate and raspberry has got to be one of my favourite flavour combinations. Here the bitterness
of the cacao powder together with the tartness of the raspberries goes off like a party in your mouth.
60 g (½ cup) cacao powder
100 ml coconut oil, melted
125 g Lemon–Macadamia Butter
140 g (1 cup) coconut sugar
100 g (1 cup) almond meal
160 g (1 cup) macadamia nuts,roughly chopped
½ teaspoon ground cinnamon
1 vanilla pod, split and scraped pinch of sea salt
125 g (1 cup) fresh raspberries
Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
Place all the ingredients except the raspberries in a bowl and mix to form a batter.
Spread the batter evenly over the prepared baking tin, dot the raspberries evenly over the surface and bake for 25–30 minutes, or until the top is looking firm and crunchy and gives a little resistance
when lightly touched.
Remove from the oven and leave to cool in the tin, then cut into 12 pieces. Store in an airtight container for up to 7 days.
What I love
Macadamia nuts contain more heart-healthy monounsaturated fat per serving than any other nut.
This ‘good’ fat helps lower unhealthy cholesterol levels and high blood pressure.
Recipes extracted from Eat Clean by Luke Hines. Available now, Plum, $39.99. Buy the book here.
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