Raspberry Chocolate Brownies

By Chef: Heather Pace
Posted: February 10, 2015


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Looking to seriously win someones heart this Valentine’s Day? Here is the trick: raw vegan brownies with layers of chocolate and raspberry cream. Did we mention they’re also refined sugar-free, gluten-free, and grain-free? There is not a single soul who could resist that combination!


  • 2/3 cup Almonds
  • 2/3 cup pitted, packed dates — chopped
  • 1 1/2 tablespoons cacao powder
  • 1/4 teaspoon vanilla bean powder
  • 1 tablespoon + 1 teaspoon melted cacao paste
Raspberry Cream
  • 1 cup raspberries
  • 1/3 cup cashews
  • 2 tablespoons coconut flakes
  • 3 tablespoons maple syrup
  • 1/2 teaspoon lemon juice
  • 4 tablespoons melted coconut oil
Chocolate Drizzle
  • 2 tablespoons maple syrup
  • 1 tablespoon raw cashew or almond butter
  • 1 tablespoon + 1 teaspoon cacao powder
  • 1 tablespoon melted coconut oil
  • 1 tablespoon goji berries
  • Fresh or frozen raspberries


  1. Grind the almonds down to flour in a food processor.
  2. Add the dates, cacao powder, and vanilla. Process until the dates are completely broken down.
  3. Add the melted cacao paste and process to incorporate. Press the dough into a plastic wrap lined small bread pan (about 3 inches by 4-5 inches). Try doubling the recipe for an 8×8″ pan.
Raspberry Cream
  1. Blend all but the coconut oil in a high speed blender until smooth. Add the oil and blend to incorporate.
  2. Pour the cream over the brownies and spread evenly.
Chocolate Drizzle
  1. Add all the remaining ingredients and whisk to combine. The mixture should be fluid and smooth. If it starts to firm up or get too thick, set it over a bowl of hot water while whisking.
  2. Sift the cacao powder into a bowl.
  3. Drizzle over the brownies. Chill in the fridge for at least 1 hour. Slice into 8 pieces.
  1. Grind the goji berries in a coffee grinder. Sprinkle both berries over the brownies.