Cooking Time:
25-30 minutes
Preparation Time:
15 minutes
Servings:
Makes approx 25 pieces
Ingredients
- 1/2 cup cacao or cocoa
- 1 handful of choc chips (i used dairy free)
- 1 cup coconut sugar
- 4 eggs
- 1 cup almond meal
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- a crack of Himalayan sea salt
- 100 ml coconut oil
- 125 g almond paste/butter
- Frozen raspberries for the top
Method
Place all ingredients into a bowl except the raspberries and mix to combine.
Line a 20cm square tin with baking paper.
Pour the mixture into the tin and spread evenly.
Place frozen raspberries on the top and press them half way in.
Bake in a moderate oven 180 degrees for 25-30 minutes, or until the brownie springs back when touched.
Cut into bars or squares.
Enjoy these delicious brownies with a coffee or tea!!
Best stored in the fridge in an airtight container.
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