Gooey Chocolate Raspberry Brownies (Paleo and Beegan)

In love or just hungry, we can all agree that Valentine’s Day treats look extra tantalizing when they’re drizzled in chocolate.And while we love to indulge in goodies either with our partner or with the girls, crashing after a sugar high is no ride any of us enjoy. So, instead of eating your way through a box of chocolates this year, opt for these delicious, but healthy brownies. We promise they will make your mouth drool! Ingredients
  • ½ cup + 2 tablespoons (4.5 oz, or 130g) coconut oil
  • ½  cup raspberry blossom honey
  • ¾ cups plus 2 tablespoons unsweetened cacao powder (we use Giddy Yoyo!)
  • ¼ teaspoon pink salt
  • 1 teaspoon vanilla powder
  • 2 large eggs (sub for two flaxseed eggs if beegan!)
  • ½ cup almond flour
  • 1 cup dark chocolate chunks (optional)
  • 1 cup of frozen organic raspberries
Raspberry topping
  • 1 cup frozen raspberries, melted
  • ¼ cup of raspberry blossom honey
  • 8 sprays of propolis
Chocolate drizzle
  • 3 tablespoons of coconut oil
  • ¼ cup of almond butter
  • ¼ cup of cacao powder
  • 4 tablespoons of sweet clover honey
Directions Preheat oven to 325ºF and line an 8-by-8-inch baking pan with parchment paper. In a saucepan combine coconut oil, honey, cocoa powder, salt, and heat on low until melted and then whisk until ingredients are combined. Take the mix off the burner. Next, in a bowl, add all of the dry ingredients together and mix. Add in the sauce pan mixture. Finally, add in the eggs/ egg substitute and mix well until you have a smooth mix. Add in your frozen raspberries and stir the mix so the raspberries are dispersed. Lastly, pour your mix into the pan and spread out evenly. Bake for around 22-25 minutes, or until they are cracked around the edges. You can also check with a toothpick, just poke the center of the brownies, if there are crumbs attached, perfect, but if it’s  super gooey, let it sit for a bit longer. Once done, take the brownies out and let cool while you prep the toppings. Toppings The first layer on top is the raspberry gooey-ness! In a microwave safe bowl, add the raspberries. Pop them in the microwave for 30 seconds. Add in the honey, mix and then pour onto your brownies evenly. Now, time for the chocolate sauce. In another bowl add the coconut oil and pop it in the microwave for 20 seconds or until melted. Add in the rest of the chocolate sauce ingredients and whisk to combine. Drizzle on top of the raspberry layer. Refrigerate if you want it to set and look pretty, or just eat it because... who wants to wait!