Go Back

Raw Raspberry Brownies

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 loaf pan that can be cut into 8-10 servings
Author Heidi @ Food Doodles


  • 3/4 C raw almonds
  • 1 C Medjool dates
  • 1/4 C unsweetened cocoa powder raw cacao for a 100% raw treat
  • pinch sea salt
  • dash pure vanilla extractFor the Raspberry Topping:
  • 1 C fresh raspberries or slightly more frozen raspberries that have been thawed and slightly drained
  • 2 tbsp raw honey or pure maple syrup
  • 1 1/2 tbsp chia seeds


  1. Prepare a loaf pan by lining with plastic wrap, or wax or parchment paper. Set aside.
  2. In a food processor process the almonds until finely ground and no large pieces remain.
  3. Pour the nuts out into a bowl and process the dates until they are completely broken up and no large pieces remain. If processed long enough of the dates will turn into the "dough".
  4. Break the "dough" up with a knife or spoon and sprinkle the nuts back into the food processor along with the cocoa powder, salt and vanilla. Process just until completely combined, stop the food processor and pinch a small amount of the mixture together with your fingers, if it holds together it's done. And if not just process slightly longer.
  5. Pour the mixture into the loaf pan and press down evenly.
  6. In a bowl slightly mash the raspberries and stir together with the honey(or other sweetener) and chia seeds. Pour over top the brownies, cover and refrigerate overnight.
  7. To remove the brownies simply pull the paper or plastic wrap to lift the brownies out. Slice and enjoy!
  8. These can also be frozen well wrapped for 4-6 months.