These Raw Chocolate Raspberry Brownies will become your favourite raw dessert. These brownies are made up of three layers that go so beautifully together - the 'chocolatey' brownie base, the 'gorgeous' raspberry layer and to top it off a layer of raw chocolate. Also included are the Thermomix instructions.
This recipe combines two of my favourite raw desserts recipes - chocolate raspberry bars and raw chocolate brownies to make one super tasty dessert. This raw dessert also looks stunning with the bold pink from the raspberries against the chocolate.
Table of Contents
Gluten & Dairy Free - like all my raw desserts, they are gluten & dairy free.
Easy to Make - this is one of the easiest desserts to make as long as you have a food processor or a good blender.
Thermomix Instructions Included - I have included the Thermomix instructions in the recipe notes.
- Fresh raspberries - you can also use frozen if you don't have fresh available
- Cashews - you can also macadamias or blanched almonds
- Medjool dates - important that you use medjool almonds so the base sticks together.
- Shredded coconut
- Coconut oil
- Maple syrup
- Cacao powder
- Vanilla extract or vanilla
- Sea salt
STEP BY STEP INSTRUCTIONS
STEP 1: The brownie base is first and is so easy to process in your food processor/high speed blender/thermomix.
STEP 2: Next you have the raspberry layer and is the easiest of layers to make. Throw everything in your food processor/high speed blender/thermomix and process. And then pour over the brownie base and place in the freezer to set for an hour.
STEP 3: Once your raspberry layer has set for a bit, you can then make the chocolate layer and then pour it over the top. Then you need to be patient and let it set completely, at least 5-6 hours or overnight if you can.
Always make sure that the layers are completely frozen before you cut the slice and use a very hot knife to cut the slice. I run a knife under hot water and then wipe with a tea towel before slicing. Repeat as necessary.
This slice is best kept in an air tight container in your freezer. The caramel layer will be too soft if you keep this slice stored in your refrigerator.
Yes you can. Either works well!
I highly recommend using Medjool dates to make the base. Medjool dates are sticky so they really bind together all the ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to make the bliss balls.
Looking for other raw desserts? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 2 cups walnuts (220 grams)
- 1.5 cups medjool dates (330 grams)
- ⅓ cup raw cacao powder (25 grams)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- ¾ cup cashews (105 grams)
- 2.5 cups fresh raspberries (330 grams)
- ⅓ cup pure maple syrup (130 grams)
- 3 tablespoons organic shredded coconut (35 grams)
- 2 tablespoons coconut oil (20 grams)
- ⅔ cup coconut oil (140 grams)
- 4 tablespoons pure maple syrup (80 grams)
- ⅔ cup raw cacao powder (50 grams)
- Make the brownie base. Process the walnuts in a food processor until they resemble fine crumbs. Next add the dates, cacao powder, vanilla extract and sea salt and process until well combined and a sticky dough is formed. Spoon the mixture into a lined slice (or cake) tin and smooth over with the back of a spoon or spatula. Place in the freezer while you work on the next layer.
- Make the raspberry layer. Process all the ingredients in a high speed blender/food processor until smooth. Spoon the mixture on top of the base layer and smooth over with the back of a spoon or spatula. Place into the freezer to set for an hour.
- Make the chocolate layer. Melt the coconut oil in a saucepan on low heat. Once melted, remove from the heat and the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the raspberry layer and make sure it is evenly spread. Place back in the freezer for 5-6 hours or overnight if possible.
- Slice and store. When frozen completely, remove from the tin and slice straight away and store in an air tight container and keep in the freezer.
- To ensure that the chocolate layer does not crack when you slice it, I recommend using hot knife, which I run under hot tap water and then lightly dry with a tea towel.
- I also recommend keeping it stored in the freezer and allow it thaw for a few minutes before serving. The brownie base will soften first.
- Also, The chocolate layer will have a thicker consistency when you process it in thermomix compared to when you make it on the stove top.
- The cook time does not include the time it takes for this dessert to set in the freezer
- To make the brownie base, add the walnuts to your thermomix bowl and process at speed 7 for 4 seconds. Then add the remaining base ingredients and process for 10 seconds at speed 7. Spoon mixture in a lined slice (or cake) tin and smooth over with the back of a spoon or spatula. Place in the freezer while you work on the next layer.
- To make the raspberry layer, add all your raspberry layer ingredients to your thermomix bowl and process for 20 seconds on speed 7. Spoon the mixture on top of the base layer and smooth over with the back of a spoon or spatula. Place into the freezer to set for an hour.
- To make the chocolate layer, first add the coconut oil to your thermomix bowl and heat for 1 minute at 90 degrees on speed 2. Then add the maple syrup and process for 3 seconds on speed 4. Then add the cacao powder and process for 10 seconds on speed 5. Pour (or spoon) the chocolate on top of the raspberry layer and make sure it is evenly spread. Place back in the freezer for 5-6 hours or overnight if possible.
- When frozen completely, remove from the tin and slice straight away and store in an air tight container in the freezer.
Amount Per Serving: Calories: 281Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 43mgCarbohydrates: 28gFiber: 4gSugar: 18gProtein: 4g