Brownie raspberry

Brownie layer

Ingredients:

- 30g coconut flour

- 30g hazelnut pomace

- 40g baking cocoa

- 80g maple syrup

- 60 ml hazelnut milk

- 40g chopped hazelnuts

- 1 pinch of salt

Preparation:

1. Save some hazelnut milk and hazelnut pulp from your homemade hazelnut milk with the Kuvings juicer!

2. Mix all ingredients in a bowl until a smooth dough is formed. (It should be quite thick)

Raspberry jelly:

Ingredients:

- 250g frozen raspberries

- 6 tbsp chia seeds

- 3 tbsp maple syrup

- Lemon juice from ½ lemon

- 1 tbsp agar agar

Preparation:

3. Heat raspberries, lemon juice and maple syrup in a saucepan. Mash the raspberries with a fork.

4. Add chia seeds and agar agar and simmer for 1 minute.

5. Pour the brownie batter into silicone molds, smooth it out and then cover with raspberry jelly. Chill for 4 hours.

6. Optional: Melt some chocolate and cover the cooled cups. Decorate with chopped hazelnuts and serve!

Recipe and photo from instagram @mrs_kitchen_fairy