Raspberry Ripple Vegan Brownies
  • Serves 10 persons
  • Clock 50 minutes
  • Limoncello Raspberry Ripple

Calling all chocolate lovers! We’ve decided these Raspberry Ripple Vegan Brownies are the BEST brownies ever... They’re gooey, chocolatey and go perfectly with a scoop of our Limoncello Raspberry Ripple sorbet. Thank us later!

  • 40g ground flaxseed
  • 175ml water
  • 110g blanched almond flour
  • 75g cocoa powder
  • 150g granulated sugar/ sweetener of choice
  • 1 tsp baking powder
  • 125g pip and nut almond butter, 1 tbsp for serving
  • 1 tsp vanilla extract
  • 60g raspberries
  • LiQ Limoncello Raspberry Ripple
This is how you make it
  1. Prepare your ‘flax egg’ by combining your ground flaxseed with water. Allow to sit for 15 minutes, for a gel to form.
  2. Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  3. In a large bowl, combine your dry ingredients and mix. 
  4. In a separate mixing bowl, add the pip & nut almond butter, vanilla extract, and flax eggs and mix well. Combine your wet and dry ingredients and mix until fully incorporated. Fold in half of your raspberries.
  5. Transfer your brownie batter to the lined pan. Top with remaining raspberries and bake for 35-40 minutes.
  6. Allow to cool before slicing into pieces. 

Serve a slice with a drizzle of pip & nut and a generous scoop of Limoncello Raspberry Ripple. Enjoy!