Vegan Raspberry Brownies

Instructions

Mix the linseed with 3 tablespoons of water and set aside to activate. Preheat the oven to 180C and line a brownie tin with baking paper.

Add the flour and baking soda to a bowl, combine and set aside.

Tip the finely chopped chocolate, cacao powder, raspberry fruit powder and salt followed by 100ml of boiling water into a mixing bowl. Stir so that the chocolate melts then add the sugar, linseed mixture and coconut oil and stir until smooth.

Add the flour and baking soda mixture a little at a time while stirring. The brownie mixture will get quite thick.

Transfer the mixture into the prepared brownie tin, smooth the top and decorate with fresh raspberries. Bake in the oven for 22 - 24 minutes.