30min · 16 servings INGREDIENTS • 2 eggs (sub flax eggs for vegan option) • 3/4 cup tahini • 1/3 cup maple syrup • 1 tsp vanilla extract • 1/2 cup coconut sugar • 1/3 cup oat flour • 1/3 cup unsweetened cocoa powder • 1/4 tsp baking soda • 1/8 tsp salt • 1/2 cup chocolate chips 6 oz raspberries, halved METHOD Preheat oven to 350 degrees, and grease an 8x8 pan with oil. Whisk together eggs, tahini, maple syrup, vanilla extract, and coconut sugar until smooth. Should be thick! Gently add in the cocoa powder, oat flour, baking soda, and salt. Mix to combine. Fold chocolate chips into the batter. Mash half of the raspberries and mix into the batter. Transfer to greased pan. Add the reserved, halved raspberries on top as well as extra chocolate chips. Bake for 25-30 minutes