Preheat oven to 350f/160c fan. Prepare an 8x8 brownie tin (or tin of choice) with baking paper. Or alternatively, I used silicon mini muffin trays.
Mix together flaxseed with espresso & water. Let rest while you prepare the rest of the ingredients.
2 T Flaxseed, 1 T Espresso, 4 T Water
In a bowl, mix together yoghurt & sugar until well combined. Then adding in the melted dark chocolate, oil and the flaxseed espresso mixture and wattleseed (if using).
187 g Coconut Yoghurt, 50 g Coconut Sugar, 1 t Wattleseed, 2 T Coconut Oil, 100 g Dark Chocolate
Add in your dry ingredients and stir until combined. Pour batter into your prepped pan or muffin tins and bake anywhere from 20-40 minutes depending on the size of your pans.
42 g Carob Powder (or Cacao/Cocoa), 1 T Potato Starch, 1/2 t Baking Soda, 1/2 t Salt