• 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.

Brownie Base

• Place almonds into a food processor and process until broken down and crumbly. Add dates, cashew butter, cocoa powder, protein powder and vanilla extract and continue to process until well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your brownie base.

  Scoop into the lined pan and spread out evenly with a spatula or back of a spoon.  

Raspberry Chia Jam

• Place the raspberries and water in a saucepan and over a medium heat cook until broken down. You can mash them a little with a fork. Add the chia seeds and honey and taste test to see if its sweet enough.

  Cook for a few more minutes until thickened then take off the heat and place in fridge to cool down a little.

  Tip on top of the brownie base and spread evenly. Place back in the fridge while you melt the chocolate topping.  

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 on top of the raspberry jam layer and spread out with a spatula or back of a spoon.

  Place in the fridge to set for 2 hours.

  Remove from pan with the parchment paper handles and cut into 16 squares

  Note: When slicing the brownie - place a sharp knife under warm water then slice into pieces.

  Store in the fridge for up to 1 week or freezer for up to 3 months.