Ingredients

1 LeafSide Cacao Raspberry Sweet Bowl

3/4 cup rolled oats

1/2 cup cacao powder

3/4 cup date syrup

3/4 cup fresh raspberries

1 1/2 tsp. baking powder

1/4 cup chopped pecans (recommend raw & unsalted)(optional)

Directions:

Note: Disregard package preparation instructions and follow steps below instead.

1. Preheat oven to 350; make oat flour by blending oats in food processor.
2. Add LeafSide’s Cacao Raspberry sweet bowl into the processor with the flour.
3. Boil 1.5 cups of water & add to processor bowl; stir into dry ingredients & set aside for 10 minutes.
4. After 10 minutes, add date syrup & raspberries to processor and blend all wet ingredients until smooth.
5. Add cacao powder & baking powder to processor and blend to combine, stopping to scrape sides as needed.
6. Line 8 x 8 baking pan with parchment paper, leaving the paper long on the sides to lift out brownies after baking.
7. Pour batter into pan, spread evenly, and top with chopped pecans. Bake for 55 minutes.
8. Top with fresh raspberries if desired, and bake for another 5 minutes. Set aside to cool for 30 minutes. Store in an airtight container in the fridge. Microwave to warm before serving.

Other suggested toppings: cacao nibs, blueberries, chopped almonds, chopped walnuts, cinnamon, almond butter, shredded coconut, raspberry chia seed jam

Tip:

For added decadence, add cacao nibs or other suggested toppings in middle of batter in pan, as well as on top if desired.