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.
Raw Chocolate Raspberry Brownies…where have you been all my life!!
I seriously don’t know how I never thought of this dessert earlier. My raw chocolate raspberry slice is one of my all-time faves! So simply changing the base and making it with a brownie base instead is seriously a game changer. Just like I did with my raw caramel slice when I swapped the base with a brownie base and it became my best ever raw caramel brownie slice.
This dessert involves making 3 layers….
The brownie base is first and is so easy to process in your food processor/high speed blender/thermomix.
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. Then pour over the brownie base and place in the freezer to set for an hour.
Then 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.
You will end up with the most beautiful looking layer!
These raw chocolate raspberry brownies like 99.9% of my recipes are gluten free, dairy free and refined sugar free and are made with healthy wholefood ingredients.
You can find all the ingredients from most supermarkets and you need a good food processor, high speed blender or a thermomix. Any of them will do!
I hope you like my latest recipe.
Ness xo
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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.
Ingredients
Brownie Base
- 2 cups walnuts (220 grams)
- 1.5 cups medjool dates (330 grams)
- 1/3 cup raw cacao powder (25 grams)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Raspberry layer
- 3/4 cup cashews (105 grams)
- 2.5 cups fresh raspberries (330 grams)
- 1/3 cup pure maple syrup (130 grams)
- 3 tablespoons organic shredded coconut (35 grams)
- 2 tablespoons coconut oil (20 grams)
Chocolate Layer
- 2/3 cup coconut oil (140 grams)
- 4 tablespoons pure maple syrup (80 grams)
- 2/3 cup raw cacao powder (50 grams)
Instructions
- To 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.
- To 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.
- To 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.
- When frozen completely, remove from the tin and slice straight away and store in an air tight container and keep in the freezer.
Thermomix Instructions
- 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.
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 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
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