Lentil chocolate and raspberry brownie
Perfect for lunch boxes or when you feel like a sweet treat.
I must admit when I first heard of using lentils (or other legumes) as a base for baking, my initial thought was YUCK! But seriously, you shouldn't knock something until you try it, right? And I officially stand corrected, it not only works but it tastes absolutely incredible. YUM!
- 3 cups lentils, cooked (or 2 x 420g cans, drained and rinsed)
- 4 tablespoon nut butter
- 1 1⁄2 cups dried dates, soaked in 1/4 cup apple juice (if using fresh dates, you'll only need 2-3 tablespoons of juice)
- 1⁄3 cup cocoa (or cacao) powder
- 1⁄2 teaspoon baking soda
- Frozen raspberries to garnish
- Line a 25 x 25 cm baking pan
- Preheat oven to 180C degrees
- Soak dates in apple juice
- Pulse the lentils in a food processor until they are mixed together and starting to form a pulp
- Add nut butter, cocoa powder and baking soda. Blend together, making sure to scrape down all the sides
- Add the dates and the juice they have been soaking in to the mixture. Blend again until well mixed
- Pour mixture into the lined pan
- Crush frozen raspberries and sprinkle on top
- Bake in oven for 45 minutes, until cooked and slightly gooey on the inside
- Cool on the bench and cut into small bite-sized pieces
- Keep brownies in the fridge in an air tight container for up to 3 days or freeze for a later date.
While this recipe is made from lentils, meaning it is higher in protein, fibre and iron, than traditional brownies, it is still high in sugar (from the dates and juice). Remember to keep your portions small, and really savour each mouthful.