Who doesn’t love a chocolatey, gooey and satisfying brownie? We’re excited to share our latest recipe with you, using our Merry Berry carob bars melted into an easy, healthy brownie mixture and partnering them with juicy raspberries. You won’t miss the chocolate and you can rest assured they’re still delicious treats for all ages – but without the caffeine and sugar!


Makes: 9-12 squares

  • 3 x 40g Supertreats Merry Berry Carob Bars, broken up into small pieces
  • 2 tablespoons coconut oil
  • 3 large chunks cooked beetroot, drained
  • 1 teaspoon white wine or apple cider vinegar
  • 100ml milk
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 100g oat flour
  • 100g spelt flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons flaxseeds
  • 100g raspberries (fresh or frozen)

Get baking!

  1. Preheat the oven to 180 degrees C and lightly grease and line a 9 x 9 inch baking tin.
  2. Place ¾ of the broken up Supertreats pieces in a small pan with the coconut oil and very gently melt. Set aside for 5 minutes.
  3. Place the beetroot chunks into a blender along with the melted carob, vinegar, milk, maple syrup and vanilla extract and whizz up until completely smooth.
  4. Mix together the flours, baking powder, bicarbonate of soda and flaxseeds in a bowl. Pour in the beetroot mixture and stir well to combine.
  5. Spread this out into your prepared tin then scatter over the raspberries on top (break up into small pieces if you like) and the remaining Supertreats bar.
  6. Bake for about 30 minutes until firm to the touch. Leave to cool in the tin, then slice into 9-12 bars. Enjoy!



Let us know if you make the recipe – tag us on FacebookTwitter or Instagram!