Makes 8 - 10
200g Coconut Flour
250g Dark Brown Sugar
2 Heaped tbsp Cacao Powder
2tbsp Coconut Oil
1tbsp Peanut Butter
50g Dark Chocolate
1 Cup of Milk of Choice
Pinch of Sea Salt
Small handful of Frozen Raspberries
Method
Preheat the oven on 175c.
Pour the flour, cacao powder and sugar into a bowl and mix well.
Melt the coconut oil and dark chocolate together in a pan and gradually stir into the bowl of dry ingredients.
Warm your milk in the microwave or a pan, then add to the bowl and stir.
Spoon in the peanut butter, add the frozen raspberries and sprinkle over the salt.
Mix all ingredients until well combined.
Grease a baking tin with coconut oil. Spoon in the mixture and press firmly until compact.
Top with frozen raspberries and then place on the middle shelf of the oven.
Bake for 30 minutes.
Leave to cool before slicing into portions. Yum!