Earn some brownie points with this chocolatey vegan treat…


  • 1 ½ tbsp coconut oil 
  • 3 tbsp dark dairy-free chocolate 
  • ¾ cup Raglan Food Co coconut yoghurt – Boysenberry 
  • 2 tbsp almond butter 
  • ½ tsp vanilla 
  • ⅓ cup almond meal 
  • Pinch of salt 
  • ⅓ cup cacao 
  • ⅓ cup oat flour 
  • 2 heaped tbsp coconut sugar 
  • ½ tsp baking powder 
  • ½ cup frozen raspberries
  • 2 tbsp dairy-free chocolate chips
  • 2 tbsp oat milk


  1. Preheat oven to 180°C and line a tray with baking parchment.
  2. Melt the coconut oil with the 3 tbsp chocolate.
  3. In a large bowl mix the almond meal, oat flour, cacao, salt and baking powder.
  4. In a separate bowl add the almond butter, vanilla and coconut sugar to the coconut oil chocolate mixture. Stir well.
  5. Add wet mixture to dry mixture carefully, then fold in raspberries and chocolate chips. Loosen mixture with oat milk if required.
  6. Spread the mixture onto your pre-lined tray, it should be at least 2cm thick. Bake for 25-28 minutes, or until a toothpick comes out clean. Let cool before slicing.
  7. Enjoy!

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