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Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Preheat the oven to 350 °F (180 °C)
Grease and lightly dust 12-hole madeleine baking tin.
In a large bowl whisk together brown rice flour, ground sunflower seeds, ground oats, tapioca flour, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
Spoon the mixture evenly into each of the madeleine holes until almost full. Press one raspberry each into center with the stem side up.
Bake for about 15 to 20 minutes or until a cocktail stick comes out clean.
Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack. To remove them from the tin, slide them out.
Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.
Dip each madeleine into melted chocolate and sprinkle with freeze dried raspberries or shelled hemp seeds.