This dish contains the following allergens: Tree Nuts, Milk/Dairy, Eggs, milk
Cooking mode
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For the base
100g
oats
100g
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
100g
ground almonds
40g
cocoa powder
100g
sweetener
4 tbsp
melted coconut oil
150ml
milk of choice
2
eggs
1 tsp
vanilla extract
75g
raspberries (fresh or frozen)
75g
dark chocolate chips
For the base
3.5oz
oats
3.5oz
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
3.5oz
ground almonds
1.4oz
cocoa powder
3.5oz
sweetener
4 tbsp
melted coconut oil
5.25fl. oz
milk of choice
2
eggs
1 tsp
vanilla extract
2.63oz
raspberries (fresh or frozen)
2.63oz
dark chocolate chips
Utensils
Step 1
Blitz the oats, nuts, cocoa powder, syrup and nut butter in your Ninja Kitchen food processor until broken down and the mixture comes together.
Step 2
Press into the base of a greased and lined 20cm loose bottom tin to cover the base completely.
Step 3
Mix together the ground almonds, cocoa powder, sweetener, coconut oil, milk, eggs and vanilla to form a batter the spoon over the top of the base.
Step 4
Sprinkle over the raspberries and choc chips then bake for 30-40 minutes (cover with foil halfway through baking) until firm. Leave to cool in the tin, then pop out and cut into slices. Enjoy!
Blitz the oats, nuts, cocoa powder, syrup and nut butter in your Ninja Kitchen food processor until broken down and the mixture comes together.
For the base
100g
oats
100g
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
100g
ground almonds
40g
cocoa powder
100g
sweetener
4 tbsp
melted coconut oil
150ml
milk of choice
2
eggs
1 tsp
vanilla extract
75g
raspberries (fresh or frozen)
75g
dark chocolate chips
For the base
3.5oz
oats
3.5oz
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
3.5oz
ground almonds
1.4oz
cocoa powder
3.5oz
sweetener
4 tbsp
melted coconut oil
5.25fl. oz
milk of choice
2
eggs
1 tsp
vanilla extract
2.63oz
raspberries (fresh or frozen)
2.63oz
dark chocolate chips
Step 2 of 4
Press into the base of a greased and lined 20cm loose bottom tin to cover the base completely.
For the base
100g
oats
100g
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
100g
ground almonds
40g
cocoa powder
100g
sweetener
4 tbsp
melted coconut oil
150ml
milk of choice
2
eggs
1 tsp
vanilla extract
75g
raspberries (fresh or frozen)
75g
dark chocolate chips
For the base
3.5oz
oats
3.5oz
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
3.5oz
ground almonds
1.4oz
cocoa powder
3.5oz
sweetener
4 tbsp
melted coconut oil
5.25fl. oz
milk of choice
2
eggs
1 tsp
vanilla extract
2.63oz
raspberries (fresh or frozen)
2.63oz
dark chocolate chips
Step 3 of 4
Mix together the ground almonds, cocoa powder, sweetener, coconut oil, milk, eggs and vanilla to form a batter the spoon over the top of the base.
For the base
100g
oats
100g
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
100g
ground almonds
40g
cocoa powder
100g
sweetener
4 tbsp
melted coconut oil
150ml
milk of choice
2
eggs
1 tsp
vanilla extract
75g
raspberries (fresh or frozen)
75g
dark chocolate chips
For the base
3.5oz
oats
3.5oz
nuts
3 tbsp
cocoa powder
3 tbsp
maple syrup
3 tbsp
nut butter
For the brownie topping
3.5oz
ground almonds
1.4oz
cocoa powder
3.5oz
sweetener
4 tbsp
melted coconut oil
5.25fl. oz
milk of choice
2
eggs
1 tsp
vanilla extract
2.63oz
raspberries (fresh or frozen)
2.63oz
dark chocolate chips
Step 4 of 4
Sprinkle over the raspberries and choc chips then bake for 30-40 minutes (cover with foil halfway through baking) until firm. Leave to cool in the tin, then pop out and cut into slices. Enjoy!
