Raw Chocolate Raspberry Brownies

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!
Raw Chocolate Raspberry Brownies

INGREDIENTS
For the Brownies

  1. 2/3 cup almonds
  2. 2/3 cup pitted, packed dates – chopped
  3. 1 1/2 tablespoons cacao powder
  4. 1/4 teaspoon vanilla bean powder
  5. 1 tablespoon + 1 teaspoon melted raw cacao

For the Raspberry Cream

  1. 1 cup raspberries
  2. 1/3 cup cashews
  3. 2 tablespoons coconut flakes
  4. 3 tablespoons maple syrup
  5. 1/2 teaspoon lemon juice
  6. 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.