Raspberry chocolate brownies

BY Ceres Organics


Ready in 45 minutes | Serves 8


2 tablespoons Organic Ground Flaxseed

5 tablespoons water

½ cup Organic RAW Virgin Coconut oil (softened)

¾ cup Organic Coconut Sugar

¼ cup Organic RAW Cacao Powder

1½ cups Organic Spelt Flour, Wholemeal

1 teaspoon baking powder

1 cup almond milk, or other plant based milk

50g dark Rapunzel 85% Chocolate, roughly chopped

1 cup frozen raspberries or other berries, defrosted


Line a loaf tin with greaseproof paper (roughly 23 cm x 13 cm) and preheat your oven to 175°C.

In a large bowl whisk together the flaxseed and water. Leave to sit for a few minutes. Add in the remaining ingredients except the chocolate and raspberries. You’ll want to gently fold those through last.

Transfer the mixture to your prepared tin and bake for 25 – 30 minutes, until a tooth pick inserted comes out clean. Baking time will vary slightly depending on your loaf tin dimensions.

Leave to cool completely before slicing. Hard but necessary or the brownie will fall apart! Drizzle over with melted chocolate if you’re feeling extra indulgent!