Description
These no-bake raspberry brownies are rich, fudgy, and made with wholesome ingredients. They’re vegan, gluten-free, and naturally sweetened – perfect for a healthy dessert or snack!
Ingredients
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 ½ cups Medjool dates, pitted
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup frozen raspberries, thawed
- ½ cup almond flour
- 2 tbsp maple syrup
- ¼ cup melted coconut oil
- ½ cup dark chocolate chips (vegan if needed)
Instructions
- Line a loaf pan with parchment paper and set aside.
- In a food processor, pulse almonds and walnuts until finely ground.
- Add Medjool dates, cocoa powder, salt, and vanilla. Process until a sticky dough forms.
- Press the brownie base firmly into the prepared pan. Chill in the fridge while preparing the raspberry layer.
- In a bowl, mash thawed raspberries with a fork. Stir in almond flour, maple syrup, and melted coconut oil until combined.
- Spread the raspberry mixture over the brownie base evenly.
- Melt the chocolate chips and drizzle or spread on top of the raspberry layer.
- Refrigerate for at least 2 hours or until firm before slicing and serving.
Notes
- Store leftovers in the refrigerator for up to 1 week.
- Use fresh raspberries if preferred, but frozen works well when thawed.
- You can substitute other nuts for almonds or walnuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 16g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
