• Line a 7 x 5-inch loaf 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.

  In a medium bowl, combine the almond flour, protein powder, cocoa powder and sea salt.

  Add the cashew butter, maple syrup and vanilla. Mix until a thick brownie dough forms. If the mixture feels too dry, add the milk one tablespoon at a time until it holds together when pressed.

  Firmly press the brownie mixture into the prepared pan, smoothing the surface with the back of a spoon.

Raspberry Layer

• Add the raspberries and water to a small saucepan over medium heat. Cook for 4–5 minutes until the berries soften.

  Stir in the chia seeds and continue cooking for another minute. Remove from the heat and allow the mixture to cool slightly as it thickens. Taste test and add maple syrup if needed. (Sometimes raspberries can be a bit bitter!)

  Spread the raspberry mixture evenly over the brownie base.

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.

  Pour the melted chocolate over the raspberry layer and spread evenly.

  Refrigerate for 2–3 hours, or until completely firm.

  Slice into 8 bars or more smaller squares using a sharp knife warmed under hot water for clean edges.

  Refrigerate in an airtight container for up to 1 week or freezer for up to 3 months.

  Thaw in the fridge or enjoy straight from the freezer for a firmer, fudgier texture.