Double Chocolate Raspberry Brownie

Double Chocolate Raspberry Brownie

Double Chocolate Raspberry Brownie, Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day by David Frenkiel and Luise Vindahl. Photography copyright © David Frenkiel.

Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day

In The Green Kitchen, bestselling authors David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week.

From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great.

Start with the staples such as Big-batch Tomato Sauce, Rice Crêpe Batter and Lazy Lentils and you’ll have the building blocks for some standout meals throughout the week. The weekend recipes are delightfully uncomplicated: from Lemon Ricotta Lasagne and light yet indulgent Va-va-voom Donuts.

The Green Kitchen sets a new standard in modern and inspiring vegetarian and gluten-free recipes.

Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day is available at and

Double Chocolate Raspberry Brownie

This is a dressed-up alternative to our Spirulina Chocolate Truffles (see page 232). Although delicious as a treat, those truffles might not be pretty enough to qualify as a dessert after dinner. Therefore we created this more elaborate version with a raspberry leaf flavour and melted chocolate topping. We also do a winter version of this by substituting the raspberry leaf tea with chai tea.

25 fresh medjool dates, pitted
60 ml (2 fl oz/¼ cup) coconut oil
2 tbsp maple syrup
40 g (1½ oz/ cup) cacao powder
2 tea bags of raspberry leaf herbal tea (we use Clipper or Yogi), cut open
½ tsp sea salt
150 g (5 oz/1¼ cups) coarsely chopped walnuts


60 ml (2 fl oz/¼ cup) soft coconut oil 2 tbsp maple syrup
40 g (1½ oz/ cup) cacao powder

Fresh raspberries, to serve

Grease six 10 cm (4 in) springform cake tins or one large 23cm (9 in) springform cake tin with coconut oil.

Purée all the brownie ingredients, except the walnuts, in a food processor with 2 tbsp water. If your food processor isn’t powerful enough to puree all the ingredients at the same time, you can divide it into three different batches and then combine them afterwards.

Add the nuts and combine the mixture by hand. Divide the mixture between the cake tins (or put it into the large tin). Rub a little coconut oil on your hands to prevent the mixture from sticking, then use your fingers to flatten out the mixture in the tins. It should be about 1 cm (½ in) deep. Put the tins in the fridge and leave to set for a least 30 minutes. If covered, they will keep in the fridge for a couple of days. At the end of the chilling time, start making the chocolate topping. Melt the coconut oil and maple syrup on low heat in a small saucepan. Add the cacao powder while stirring.

Remove the brownies from the fridge. Pour the chocolate topping over and serve immediately, so your guests can watch the chocolate as it sets. It usually takes about 2 minutes. Top with a few raspberries, carefully remove from the spring-form tins and, well, dig in!

Tip: We often use herbal teas instead of spices when we need flavours that can be a bit tricky to find. Chamomile, chai, peppermint and rosehip are herbal teas that add interesting flavours to desserts, soups and breads.

Recipe reprinted with permission from Hardie Grant Books

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