Low carb, flourless plant-based brownies! These are naturally sweetened with date sugar, have an antioxidant rich raspberry jam center, and a decadent raspberry, cherry chocolate ganache top made with Zazubean’s Flirt bar!
Preheat the oven to 350 F and line a small pan with parchment paper.
Add the aquafaba and apple cider vinegar to a blender and blend for 2-3 minutes or until white and frothy.
Add in banana, soy milk, date sugar, and vanilla. Blend until smooth.
Pour into a mixing bowl and sift in: cacao powder, almond flour, and salt.
Fold everything together until just combined.
Bake for 22-25 minutes or until lightly cracking around the edges and firm to the touch in the center.
Allow to cool completely.
Jam: add raspberries to a small pot and bring to medium low heat. Cook until softened and juicy. Remove from heat and add chia seeds.
Set aside to thicken into jam, 10-15 minutes.
Keep the brownies in the pan and pour the jam over the top of the brownies. Smoothing from edge to edge.
Place in the freezer to firm up the jam, 2hr or overnight.
Remove from the pan and place on a parchment lined surface.
Slice into 8 pieces and place back in the freezer to keep firm.
To a small sauce pot add Flirt Bars and ¼ cup soy milk and bring to low heat. Stir constantly until a nice ganache forms.
Bring the slices out and pour the ganache over the brownies and smooth from edge to edge.
Top with maldon salt if desired.
Allow to rest in the fridge until the ganache is firm and the jam is softened.
Keep brownies in the fridge until ready to eat to keep the jam nice and fresh!
