Raspberry Chocolate Fudge Brownies
-175g dates, pitted (soak in hot water)
-120g oat flour
-120g frozen raspberries (thawed/defrosted) OR fresh raspberries
-55g natural peanut butter
-40g cocoa powder
-1/2 tsp vanilla extract
-First drain the water from the dates.
-Then in your food processor or high speed blender, add all of the ingredients, except the raspberries.
-Now you can add the raspberries and fold them in well. (you can save a few to sprinkle on top as well).
-Pour your brownie mixture into your baking loaf pan lined with parchment paper, and smooth it out nicely.
-Sprinkle on top some more raspberries if you desire.
-Pop this into the freezer for 2-3 hours to firm.
-Then take it out, slice it up, and enjoy!