Chocolate Raspberry Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • ⅔ cup (70g) walnuts
  • ⅓ cup (50g) pumpkin seeds
  • ¾ teaspoon baking powder
  • 2 tablespoons ground linseeds
  • ΒΌ cup your choice of milk
  • ½ cup raw cocoa powder
  • 3 tablespoons hot water
  • ⅓ cup apple sauce
  • 1 very ripe banana
  • 5 pitted (95g) medjool dates
  • ¼ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • ⅔ - 1 cup frozen raspberries
  1. Preheat oven to 170 degrees and line an 8-inch, square baking pan with baking paper
  2. Start by blending walnuts and pumpkin seeds until finely ground (takes approx. 7 seconds in thermomix on speed 8). Remove from food processor, add baking powder and set aside.
  3. Add ground linseeds and soy milk to food processor and blend for a few seconds. Leave to rest while you prepare the rest of the ingredients.
  4. Mix cacao powder with hot water, then add in apple sauce to make a smooth paste, then add banana.
  5. Add dates, sugar, cacao mix and vanilla to the food processor and blend for 10 seconds (speed 5 for thermomix) or until well combined.
  6. Add ground walnut mix to the food processor and blend for 5 seconds (speed 5 for thermomix) or until mixed through.
  7. Spread mixture into prepared baking dish.
  8. Dot with frozen raspberries then gently press into mix.
  9. Using a knife, smooth over the top to cover the raspberries.
  10. Bake for 35 minutes or until when pressed gently, it springs back.
Recipe by Healthy Home Cafe at