V - DF - GF - NF - EF
1/4 cup smooth unsalted almond butter 3/4 cup raw cacao powder 1/4 cup brown rice syrup 1/4 cup coconut sugar 1/4 cup coconut oil, melted 1 tsp baking powder 1 tsp vanilla extract 1/4 tsp salt 1/2 cup spelt flour (or almond meal for gluten-free option) 2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp water, allow to sit for 15 mins) 1 1/2 cups frozen raspberries 1/2 cup 80% chocolate chunks
Toppings: melted 80% dark chocolate (the crosses), frozen or fresh raspberries, and organic raw chocolate eggs
Preheat the oven to 190’degrees and line an 8x8 inch baking tray with baking paper.
In a bowl combine coconut oil, coconut sugar, and brown rice syrup with a whisk until it resembles caramel.
1/4 of a cup at a time whisk in the cacao powder, it will become quite thick at this point. Then add in the flax eggs, vanilla and salt, and whisk thoroughly.
Pour in flour or almond meal, and baking soda and fold in with a spatula ensuring there are no lumps. Then fold in chocolate chunks and frozen raspberries.
Pour mixture into your lined tray and spread evenly.
Bake for 30 minutes, but check at 25.
Allow to cool completely before cutting.
While cooling melt the chocolate in a small saucepan over a low heat stirring constantly to prevent burning.
Allow to cool before decorating your brownies with a chocolate cross, place in the fridge to allow the chocolate to harden.
Top with your favorite healthy Easter treats!