I made these as a Valentines Day treat but they were sooo yummy that I would highly recommend making them when your craving a sweet treat! Made with nuttlex as a butter alternative, these gluten free, dairy free & paleo beauties are so soft & fudgy. The flavours of raspberry & chocolate burst in your mouth with every bite! 

You will need:

• 1/2 cup nuttlex
• 1/4 cup melted coconut oil
• 1/2 cup coconut sugar
• 1 tsp vanilla
• 1 egg
• 1/2 cup buckwheat flour
• 1/2 cup coconut flour
• 3/4 cup almond milk
• 1 cup raspberries
• 1 block @lovingearth chocolate (I used hazelnut flavour)

Method:

1. Preheat oven to 160 degrees fan forced
2. Melt nuttlex, whisk together with coconut oil & coconut sugar. 
3. Add egg & vanilla, mix to combine. 
4. Add buckwheat & coconut flour, mix to combine.
5. Add almond milk in small amounts. Start with 1/4 cup & mix. Then another 1/4 cup. Fold through raspberries & then add the last 1/4 cup of almond milk.
6. Fold in chopped chocolate, save a few squares for decoration on top.
7. Pour into lined baking tray & spread out mixture so it’s even. Place chocolate squares on top.
8. Bake in preheated oven for 30 mins.
9. Let cool before cutting up into pieces!