Ready in 45 | Serves 16


2 tablespoons + 2 teaspoons Organic Ground Flaxseed

¼ cup + 2 tablespoons warm water

1 cup Organic Coconut Sugar

1¼ cup + 2 tablespoons Organic Rice Flour, Brown, Mini-pack

¾ cup Organic Sun-Flour, Sunflower Seed Flour

¼ cup + 2 tablespoons Organic RAW Cacao Powder

¼ teaspoon baking soda

pinch of sea salt

½ cup + 2 tablespoons Organic Coconut Oil, Virgin Cold-Pressed(softened)

1 bar or around a ¾ cup Rapunzel 85% Chocolate


Preheat your oven to 165°C and line a 22 cm x 22 cm baking pan with greaseproof paper.

In a small bowl whisk together the flaxseed and water. Leave to sit for a few minutes.

Blend the coconut sugar in a blender for 10-20 seconds until powdery. Set aside for later.

In a medium bowl stir the rice flour, sun-flour, cacao powder, baking soda, and salt together until fully combined. Set aside.

Using a double boiler melt the coconut oil and chocolate together over a low heat. Stir gently using a spatula until combined. Remove from heat.

Stir in the coconut sugar and the flaxseed egg until fully combined.

Transfer your wet ingredients to your dry ingredients and stir gently fold through until a soft thick dough forms. This takes a little bit of time but eventually you will see no dry parts and your mixture will be shiny.

Using a spatula transfer your mixture to your prepared baking pan, evenly distributing the mixture to the edges.

Bake for around 35 minutes. Keep an eye on your brownie as baking time will depend on the dimensions of your tray. The sides will rise slightly more so than the middle – this is fine. Don’t overbake though or you’ll have a dry brownie.

If you are adding the Easter eggs to the top, roughly chopped and add on top of your brownie around 10 minutes or so before baking time is up – otherwise they completely melt if they go in too early.

Leave to cool once done, then slice up and enjoy!

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