Preheat oven 350 degrees F. Line 8-in. square baking pan with parchment paper.

In saucepan, combine elderberry sauce ingredients. Use spoon to mash raspberries. Stir until combined.

Bring sauce to simmer for a few minutes over medium heat. Remove from heat and set aside.

In larger saucepan over low heat, melt coconut oil and chocolate chips. Stir until smooth.

Transfer to bowl and place in refrigerator for 5 minutes.

In separate bowl, whisk eggs, sugar and vanilla.

Slowly pour wet ingredients into cooled chocolate mixture, alternating between pouring and stirring.

Add flour, salt, baking powder and baking soda and stir until combined.

Pour batter into lined baking pan. Use spoon to drop dollops of elderberry-raspberry sauce on top. Use knife to swirl by moving it in a zig-zag direction.

Bake 30 minutes or until inserted toothpick comes out clean.