Cacao & Raspberry Brownie

Cacao & Raspberry Brownie
Recipe by Zoe, Little & Loved

Here is my wonderfully rich and decadent brownie recipe. It has the most delightful texture with soft tart raspberries and crunchy, buttery cacao.
It is a fabulous afternoon tea pick me up or served warm for dessert with a dollop of your favourite cream or yogurt.


Makes 16 small squares


5 Tablespoons cacao powder + 1 Tablespoon reserved for garnish 
1 cup almond meal
5 Tablespoons maple syrup or coconut sugar
4 Tablespoons extra virgin coconut oil
4 free range eggs 
1 teaspoon baking soda 
1 cup frozen organic raspberries 
1/2 cup cacao nibs


  1. Line a small slice tin (aprrox. 25cm square) with baking paper.
  2. Preheat oven to 180 degrees.
  3. In a medium mixing bowl add first quantity of cacao powder, almond meal, maple syrup, coconut oil, eggs and baking soda. With a hand held blender mix to combine ingredients well.
  4. Add raspberries and cacao nibs and fold to combine. Pour mixture into prepared tin and place into the oven. Cook for 20 minutes until an inserted skewer comes out clean.
  5. Remove from the oven and leave to cool for a few minutes in the tin before transferring to a rack.
  6. Slice when completely cooled. Dust with cacao powder and enjoy.

x Zoe