Chocolate Raspberry Brownie

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5 from 1 vote

Chocolately, not too sweet, and a little tangy, we are digging this chocolate raspberry brownie!

Prep Time1 30

Total Time1 30

Course: Dessert, Healthy Snack

Cuisine: Australian, Western

Keyword: healthy brownie, Healthy Snack

Servings: servings

Calories: 188kcal

Author: Georgie Clegg

Ingredients

Brownie Base

½ cup walnuts
½ cup almonds
10 medjool dates
2 tablespoon cocoa
½ teaspoon vanilla
¼ teaspoon salt

Raspberry Layer

2 cups frozen raspberries yields 1 cup mashed
1 tablespoon chia seeds
2 tablespoon maple syrup or sub agave or rice malt syrup

Chocolate Topping

2 tablespoon cocoa
3 tablespoon coconut oil melted
2 tablespoon maple syrup

US Customary - Metric

Instructions

Base

Blitz the almonds and walnuts in a food processor until resembles a fine meal
Add the dates, cocoa, salt and vanilla and blend until forms a dough *
Line a slice/loaf pan with parchment paper and press the brownie mixture evenly into the pan.
Place in freezer for 15 minutes, or until hard.

Raspberry Layer

Mash the raspberries until smooth
Add the chia seeds and maple syrup and stir until well combined
Evenly spread the raspberry layer on top of the brownie layer
Freeze for 30-45 minutes.

Chocolate Topping

Combine the coconut oil, cocoa and maple syrup in a small bowl.
Spread over raspberry layer quickly before it freezes.
Place back in freezer for about 45-60 minutes
Remove slice from freezer, and carefully cut into even pieces. **
Can be stored in freezer or fridge

Notes

* if brownie is not coming together, try adding more dates.
** when cutting, be careful as the chocolate layer may slip from the raspberry layer, so cut gently to ensure raspberry layer does not squish out the sides

Nutrition