Place the raspberries in a small sauce pot and place on the stove over low heat

While the raspberries are cooking, mix the tapioca starch and the water together in a small dish

Bring the raspberries to a low boil and gently mash with a spatula or spoon. Your goal is to break the raspberries down completely with no chunks.

Once the raspberries are gently boiling, add the tapioca-water mixture and stir with a spatula. The mixture will start to thicken.

Once thickened, remove from the heat and set aside while making the brownie batter

Preheat the oven to 350 degrees and grease and line an 8x8 baking pan with parchment paper

In a medium sized bowl, add the almond butter, maple syrup, eggs, and vanilla extract. Stir to combine

To the wet ingredients, add the cacao powder (or cocoa powder), melted coconut oil, coconut flour, baking soda, and salt. Fold into the wet ingredients.

If adding chocolate chips or chocolate bar pieces or chopped nuts, fold them in last.

Once the batter is mixed, pour into the baking pan. Take a spoon and scoop the raspberry sauce in a few spots on top of the batter. Take the spoon and make swirls.

Place the brownies in the oven and bake for 35-45 minutes. The brownies should be cooked through but still slightly soft in the center.

Allow to cool for 15-20 minutes before cutting. Enjoy!