Peanut Butter & Jam Chocolate Brownie

Raspberry Chia Jam

100g Frozen raspberries

1 Tbsp Xylitol (or Sugar)

1 Tbsp Water

Peanut Butter Sauce

60g Peanut Butter

30g Coconut Oil

1 tsp Xylitol (or Sugar)

1 tsp Maple Syrup

Chocolate Brownie

1 Serve Rich Chocolate Clean Lean Protein

1 Cup Almond Flour (or Milk of choice)

2 Tbsp Cocoa

1 tsp Baking Powder

½ tsp Salt

¼ Cup Almond Milk (or Milk of choice)

1/3 Cup Melted Butter (Use Melted Coconut Oil for a Vegan Version and use melted not hot Butter or Coconut Oil) 

2 Eggs (or Flax Egg for a Vegan Version)

1 tsp Vanilla

Raspberry Chia Jam 

Combine the Raspberries, Xylitol and Water in a pot and simmer. Stir and mash the raspberries until they are the desired consistency. Remove from the heat and add the Chia Seeds. Mix well and allow to cool. Put in the refrigerator for an hour to allow it to set.

Peanut Butter Sauce  

Melt all the ingredients together and mix until they are well combined. Set aside.

Chocolate Brownie

Mix the Clean Lean Protein, almond flour, cocoa and baking powder in a bowl. Blend the almond milk, melted butter (remember just melted, not hot), eggs and vanilla and add to the dry ingredients. Mix well and add to a baking dish.

Add dollops of the peanut butter sauce and the raspberries chia jam. Swirl the peanut butter sauce and the raspberry chia jam to partially combine.

Bake at 170 C for 30-40 minutes (keep an eye on them and make sure they don’t burn). A ceramic baking dish takes a little longer than a metal baking dish. Allow it to cool completely in the pan before cutting and removing it.

Enjoy!