Paleo Raspberry Chocolate Brownie



250g organic cacao butter(chopped)

250g 70% dark chocolate (chopped)

6 eggs

165g rapadura sugar

50g coconut flour

50g cacao Powder

1 teaspoon vanilla essence

100g frozen raspberries

2 Tablespoons cacao nibs(optional).


1. Preheat oven to 170 degrees Celsius.

2. Melt cacao butter and chocolate in a small saucepan, over a low heat. Set aside.

3. Whisk together eggs and sugar until thickened - you can do this in a bowl, cake mixer, or Thermomix.

4. Add coconut flour, cacao powder, vanilla essence to egg mix whisk to incorporate.

5. Fold through cooled chocolate mixture and cacao nibs(optional), until smooth.

6. Pour mixture into lined tin, press in frozen raspberries, distributing evenly.

 7. Bake approx. 25 - 30 minutes. 

Serve with coconut yogurt and fresh berries or enjoy a piece with your favourite hot drink.

Jo O'Reilly