Makes 10 | Prep time: 5 minutes | Cooking time: 25 minutes |


300g spelt flour (use buckwheat for GF)
•2 tbsp baking powder
•6 tbsp raw cacao powder
•35g chocolate broken in small pieces
•1 tsp bicarbonate of soda
•¼ tsp hamalyan salt
•100g rapseed oil
•200g honey
•300ml coconut milk
•2 tsp vanilla extract
•Handfull os fresh raspberries

Pre-heat the oven to 180 degrees.

In a large bowl sift all dry ingredients and combine, add the wet ingredients and whisk into a smooth batter.

Place 3 tbsp of the batter in the heart shaped baking tray than add 4 raspberries, add another 3 tbsp of the batter and ensure you smooth the top.  Place in the oven and bake for 25/30 minutes or until a wooden stick comes out clear.