Double chocolate and raspberry brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 brownies
  • ½ cup coconut sugar
  • ¾ cup cocoa or cacao powder
  • 3 tbsp aquafaba (chickpea water)
  • ½ cup coconut oil, melted
  • ½ cup tiger nut flour
  • 1 tsp baking powder
  • 1 tbsp psyllium husk
  • 2 tbsp rice flour
  • ½ cup plus 3 tbsp of dairy free milk of choice
  • ½ cup fresh or frozen raspberries
  • ½ cup dairy and sugar free choc chips, plus more for topping
  1. Preheat oven to 180•c and line a small baking tray with greaseproof paper.
  2. In a large bowl, mix together coconut sugar, cocoa, aquafaba and coconut oil until well combined, it will appear a little gritty. Use an electric whisk if you have one.
  3. Now add in tiger nut flour, baking powder, psyllium husk and rice flour and mix briefly with a spoon to combine.
  4. Melt choc chips in the microwave or a bain marie and add to the brownie batter, along with the dairy free milk. Mix again with an electric whisk until thick and gloopy. It should be very thick, but pourable. Add a little more milk if you need to, a tablespoon at a time.
  5. Spread batter over your prepared baking tray and top with the raspberries and a few extra choc chips.
  6. Bake in your preheated oven for 20 minutes. They will still be a little fudgy and soft when you remove them from the oven, but will firm a little as they cool. Slice into even pieces. Delicious served hot or cold and keep well in the fridge for up to four days.
Recipe by Bo's Kitchen at