

Chef:Heather Pace
These beautiful Raw Chocolate Raspberry Brownies have a layer of raspberry cream that is drizzled with melted raw dark chocolate and sits atop a dense, chewy chocolate brownie. Garnish it with ground goji berries and raspberries for a deliciously raw dessert. Enjoy!
INGREDIENTS
For the Brownies
- 2/3 cup almonds
- 2/3 cup pitted, packed dates – chopped
- 1 1/2 tablespoons cacao powder
- 1/4 teaspoon vanilla bean powder
- 1 tablespoon + 1 teaspoon melted raw cacao
For the Raspberry Cream
- 1 cup raspberries
- 1/3 cup cashews
- 2 tablespoons coconut flakes
- 3 tablespoons maple syrup
- 1/2 teaspoon lemon juice
- 4 tablespoons melted coconut oil
For the Chocolate Drizzle
- 2 tablespoons maple syrup
- 1 tablespoon raw cashew or almond butter
- 1 tablespoon + 1 teaspoon cacao powder
- 1 tablespoon melted coconut oil
DIRECTIONS
- For the brownies, place the almonds in a food processor and grind down to a flour.
- Add the dates, cacao powder, and vanilla and process until the dates are completely broken down.
- Add the melted raw cacao and process to incorporate.
- Press the dough into a plastic wrap lined small bread pan (about 3 inches by 4-5 inches) (Try doubling the recipe for an 8×8″ pan)
- For the raspberry cream, blend all ingredients except the coconut oil in a high speed blender until smooth.
- Add the oil and blend to incorporate.
- Pour the cream over the brownies and spread evenly.
- Chill in the freezer for 6-8 hours and then transfer to the fridge for at least 6 hours.
- For the chocolate drizzle, sift the cacao powder into a bowl and add all the remaining ingredients, whisking to combine. (The mixture should be thoroughly smooth. If it starts to firm up or get too thick, set it over a bowl of hot water while whisking.)
- Drizzle over the brownies.
- Chill in the fridge for at least 1 hour.
- Enjoy!
NOTES
Garnish with ground goji berries or frozen raspberries.
Slice into 8 pieces.

