Ingredients
- 1 tbsp ground flaxseed & 3 tbsp water
- ¼ cup chocolate chips, melted
- 1 cup creamy almond butter
- ½ cup seedless raspberry jam
- 5 tbsp CC cocoa powder
- ¼ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp sea salt
- Coarse salt & freeze-dried raspberries
for garnish, optional
Instructions
- Preheat oven to 350. Line an 8x8 square baking dish with parchment paper.
- Stir together flax & water in a large mixing bowl & set aside for 5 minutes to thicken.
- Meanwhile, place chocolate chips in a small bowl. Microwave in 30 second intervals, stirring in between, until melted.
- Add the rest of the ingredients to mixing bowl with flax mixture. Stir until smooth. Spoon batter into lined baking dish, using the spatula to smooth the top. Top with additional chocolate chips, if desired.
- Bake for 30-33 minutes, or until brownies are cooked through. Let cool, Garnish with freeze-dried raspberries for a pop of color and taste magic!