How To Make Raw Chocolate-Raspberry Brownie Bars

Written by Vanessa Vickery

These raw chocolate-raspberry brownie bars are at the top of my dessert list, but I always say that when I make a new dessert! I love finding flavors that work well together, and this classic pairing of chocolate and raspberry is perfect. The layers of this recipe work so well together; the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more.

Raw Chocolate-Raspberry Brownie Bars

Serves 4-6

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Ingredients

For the base

  • 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
  • 1/3 cup cacao
  • 3 Tbsp. coconut oil, melted
  • 12 Medjool dates, pitted

For the middle layer

  • 2 cups fresh or frozen raspberries
  • 2/3 cup raw cashews
  • 4 Tbsp. shredded coconut
  • 6 Tbsp. organic maple syrup
  • 1 Tbsp. coconut oil, melted

For top layer

  • ½ cup of cacao butter (or melted coconut oil)
  • ½ cup of cacao powder
  • ¼ cup of organic maple syrup
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Method

For the base

  1. Add all ingredients to a blender and blend until all the ingredients are well mixed and the macadamias are crushed.
  2. Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.

For the middle layer

  1. Blend all but the coconut oil in a high speed blender until smooth.
  2. Add coconut oil and blend until well combined
  3. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour.

For the top layer

  1. Melt the cacao butter in a double boiler on low heat (I highly recommend shaving or chopping the cacao butter into smaller portions before adding to the double boiler).
  2. Add the organic maple syrup to the double boiler and whisk until combined.
  3. Whisk in the cacao powder.
  4. When well combined pour over the middle layer and smooth over with the back of a spoon
  5. Put back into the freezer and let it set completely (around 1 hour).
  6. Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).

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