Sugar Free Vegan Raspberry Cacao Brownies
Ingredients
- 1 cup sprouted oats blended
- 1/2 cup raw cacao
- 1/4 cup coconut oil
- 1/4 cup sugar free chocolate chips I use Lily's brand
- 1/2 cup raspberries fresh or frozen
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup monk fruit I use Lakanto
- 4 tbsp ground flaxseeds
- 3/4 cup unsweetened vanilla nut mylk
Instructions
- Preheat oven to 350
- Mix ground flaxseeds in nut mylk
- In a large bowl mix blended oats, chocolate chips, baking soda, and salt
- In a small sauce pan on medium/low heat add and mix cacao powder, coconut oil, and flax and nut mylk
- Once sauce pan ingredients are mixed, add wet ingredients to dry ingredients bowl
- Fold in raspberries
- Lightly spray your baking sheet with coconut/olive oil
- Evenly spread batter into baking dish and place in oven baking for 30 minutes
- Allow to cool before enjoying