Raspberry Raw Brownies Recipe

Prepare to be amazed and astounded! Why?

Because you are about to discover the most deliciously chocolatey, sweet, rich and squidgy raspberry raw brownies recipe that is also – wait for it – vegan, gluten free, refined sugar free, nutritious and yes, healthy.

I made these raspberry raw brownies at our Shine Yoga retreat in Cornwall last weekend for a healthy afternoon tea treat and all the retreat yogis loved them. And shh don’t tell anyone but they are really simple to make. They also last really well in the fridge or freezer so you can eat them every day for a week.

Healthy eating inspiration is a big part of our Cornwall retreats. I give out the recipes for every retreat dish so not only are you energised and relaxed from all the amazing food and yoga you also have everything you need to recreate the dishes at home again and again.

Raspberry Raw Brownies Recipe

Makes 15 Brownies


For the brownies:

250g dates

125g pecans

2 tbsp raw cacao powder

1 tbsp date nectar

1 tsp vanilla essence

150g frozen raspberries

For the ganache:

2 tbsp coconut oil

1 tbsp raw cacao powder

1 tbsp maple syrup


In a food processor blend the dates, pecans, cacao powder, vanilla and date nectar until the mixture sticks together in one big ball. If it looks too crumbly add more date nectar.

Press the brownie mix into a container about 6 x 4 inches (I use a plastic tuperware tub) lined with baking paper. 

Push the frozen raspberries down in to the brownie mix, evenly distributing them throughout, then put the mix back in the freezer.

Make the ganache by melting the coconut oil in a small saucepan on a low heat then stirring in cocoa powder and maple syrup.

Remove the brownie from the freezer and pour over the ganache. Spread it all over the brownie. Return to the freezer.

When you are ready to serve remove from the freezer. Run a sharp knife in hot water and cut the brownie into squares. Allow them to sit for 10 minutes to warm slightly.

Store the raspberry raw brownies in the fridge.

Have you made these brownies? Or eaten them on a Shine Yoga retreat with me? Use the comment box below and let me know what you think!

Recipe Notes:

  • Unlike a lot of raw brownie recipes it’s not necessary to use Medjool dates for this recipe just regular dates will work fine.
  • Be aware that different brands of cacao powders vary in strength and flavour a lot so try your brownie mix and ganache when you make it and if it’s not chocolatey enough add more cacao until it is!
  • It’s important that you use frozen raspberries in this recipe as fresh ones will fall apart when you try and push them in to the brownie mix.

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  • Louise McCutcheon
    Posted at 22:28h, 07 June Reply

    Oh my goodness these brownies are delicious. Thanks so much for sharing xx

    • Jen Austin
      Jen Austin
      Posted at 14:17h, 12 June Reply

      Thanks Louise its so great to hear that you made them and that they were delicious. I love how easy they are to make, with no baking necessary and yet they taste so good! Enjoy eating and sharing them 🙂

  • Emma Goodall
    Posted at 19:02h, 09 June Reply

    Great recipe! Yummy & easy to make – love the raspberries that cut though the chocolate & the different textures . Thanks Jen 🙂

    • Jen Austin
      Jen Austin
      Posted at 14:15h, 12 June Reply

      Yay Emma – I’m so pleased you made them. Yep the raspberries really make all the difference. Enjoy them 🙂

  • Amanda Wilson
    Posted at 13:28h, 23 August Reply

    I’ve just made your heavenly raspberry brownies for the first time, Jen. Sweet, sour, soft, crunchy… amazing! Thanks for sharing 🙂

    • Jen Austin
      Jen Austin
      Posted at 13:00h, 24 August Reply

      Amazing! So glad you like them as much as I do 🙂 Definitely one of my favourite recipes and so simple to make. Enjoy eating them!

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