Gluten-Free Brownie Recipe: Almond Flour Dark Chocolate Raspberry Brownies

4/5 cup almond flour

1/4 cup buckwheat flour

1/4 tsp. Celtic sea salt

1/2 cup cacao powder

4 Tbsp. hot water

2 Tbsp. maple syrup

2 tsp. vanilla essence

1/2 tsp. baking powder

8 pitted Medjool dates

1/4 cup chopped dark chocolate, or dark chocolate chips

1/2 cup raspberries

Preheat oven to 380 Fahrenheit.

Mix the almond flour, buckwheat flour, baking powder, cacao powder, and sea salt.

Mix all the wet ingredients, hot water, maple syrup, and vanilla essence in a separate bowl.

Add the wet ingredients with the dry and mix together.

Add the Medjool dates and mix until it becomes a sticky, gooey consistency but not runny.

Fold in the dark chocolate with the mixture.

Gently fold in the raspberries. Most of the raspberries will break up, and that's OK, but make sure it's all mushed in.

Line parchment paper in an 8x8-inch baking pan and spread the mixture in it. Then even it out and gently press until flat.

Put into the oven for 15 minutes.

Take it out and let it cool down before cutting it; otherwise, it will be very soft. Or you can leave it in the refrigerator for an hour to let it solidify.

Cut into squares and enjoy...