Chocolatey and delicious
Preheat oven to 350F/176C.
Make the flax egg and refrigerate for 15 minutes.
In a food processor, combine the frozen raspberries, coconut oil, dates, 3/4 cup of milk and vanilla until smooth.
In a large bowl, add the mixture and the remaining brownie ingredients. Stir until there are no lumps and let it rest for 10 minutes.
Spread into a parchment paper lined 8x10 inch baking dish.
Bake for 40-60 minutes, or until a toothpick comes out almost clean. Cool completely.
Combine everything except the raspberries and whisk until smooth.
Place the fresh raspberries over the cooled brownies and drizzle the chocolate sauce over it.
*NOTE: If you use regular all purpose flour, reduce the cooking time