Chocolate Raspberry Brownie Bars
These no bake raspberry brownies taste like (healthier) chocolate heaven! The flavor combination is perfection in this gorgeous dessert recipe, so easy to whip up and they just happen to be good for you.
Servings 16
Ingredients
Brownie Base
- 2 cups walnuts or almonds
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
Raspberry layer
- 3/4 cup cashews, macadamias or blanched almonds
- 2 1/2 cups raspberries, fresh or frozen
- 1/4 cup honey or maple syrup
- 1/4 cup desiccated coconut
- 1/4 cup coconut oil, melted
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Brownie Base
- Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Process the walnuts in a food processor until broken down and crumbly. Add the dates, cocoa powder and vanilla extract and process until well combined and a sticky dough is formed.Be careful not to over process as its nice to have texture variance and different sized “bits” in your brownie base.Spoon the mixture into the lined pan and smooth over with the back of a spoon or spatula. Place in the freezer while you work on the next layer.
Raspberry Layer
- Process all the ingredients in a food processor until smooth. Taste test and add more honey if you think it needs it.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.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted pour the chocolate on top of the raspberry layer and make sure it is evenly spread. Place back in the freezer for several hours or overnight if possible.Slice and store.When frozen completely, remove from the tin using the parchment paper handles and slice into 16 bars or more smaller squares. Will keep in the fridge for up to 1 week or freezer for up to 3 months.