No-Bake Chocolate Raspberry Brownies

No-Bake Chocolate Raspberry Brownies

These No-Bake 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.

4.75 from 8 votes

Category: No-bake Slices and Cakes

Cuisine: Western

Keyword: brownie, dairy free, gluten free, raspberries, raw slice

Prep Time: 20

Setting Time: 6

Total Time: 6 20

Servings: brownies

Calories: 255kcal

Author: Vanessa Gengaroli

Ingredients

Brownie Base

2 cups walnuts
1 ½ cups medjool dates
⅓ cup cacao powder
1 teaspoon vanilla extract
Pinch of sea salt

Raspberry layer

¾ cup cashews or macadamias or blanched almonds
2 ½ cups raspberries fresh or frozen
⅓ cup maple syrup
3 tablespoons shredded coconut
2 tablespoons coconut oil

Chocolate Layer

⅔ cup coconut oil
4 tablespoons maple syrup
⅔ cup cacao powder

Instructions

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.

Notes

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 cook time does not include the time it takes for this dessert to set in the freezer
Thermomix Instructions are included in the main post

Nutrition