No-Bake Chocolate Raspberry Freezer Brownies!
Show off your sweet side by making this no-bake chocolatey goodness with a tangy raspberry twist this Valentine’s Day!
For some people, Valentine’s Day is a day to express love to one another, be it via flowers, candy or a cheesy Hallmark card. For others, it is a day they would rather sleep through or erase from the calendar. For me, I would say I fall somewhere in between those two. However, it does give me a great excuse to make something chocolatey and original.
The idea for this recipe came from a no-bake brownie I created over Halloween. This brownie had a caramel based center with almond butter, coconut oil and maple syrup. I never put the recipe on this blog, but the other day the idea struck me to make a similar version, except with a red filling to make it innovative and timely.
An extra bonus here is the nutrient dense ingredients this recipe offers;
-Dates
These delicious dried fruits give the caramel texture to the bottom layer of this brownie. They are high in fiber, vitamins and minerals and are an excellent natural sweetener.
-Walnuts
Part of their beneficial properties include providing protein and plant based Omega-3, an alpha linoleic acid.
-Almonds
Studies have been done showing this nut’s ability to reduce cholesterol. It is also high in protein and fiber.
-Cacao Powder
Raw cacao powder has been linked to reduced inflammation in the body. It is also high in flavanols, which can promote healthy blood vessel function. Processing and heating cacao can cause it to lose its beneficial properties, which is another reason I made this recipe a no-bake recipe.
The chocolate topping is heated though! Maybe I will work on a no bake top layer for the future.
This treat is best kept in the freezer and served amongst friends, loved ones, or by yourself on the couch late at night watching Netflix.
A no bake chocolate brownie recipe using nutrient dense ingredients, complete with a luscious fruity twist!
- 1 cup pitted Medjool dates, pre-soaked
- 1/2 cup raw walnuts
- 1/2 cup raw almonds
- 7 tbsp. Navitas Naturals raw cacao powder
- 2 tsp. shredded coconut
- 1/2 cup fresh raspberries
- 1/2 cup freeze dried raspberries
- 1/3 cup coconut oil
- 2 tbsp. coconut flour
- 1/3 cup maple syrup
- 1 cup semi-sweet chocolate chips
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First, soak the dates in warm water for 15-20 minutes.
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Drain the water and add the dates, walnuts, almonds, cacao powder and coconut to a food processor. Once it is blended (it may roll up into a giant ball in the processor, letting you know its done!), remove it and press it gently into an 8 x 8 pyrex that has been layered with parchment paper.
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While the bottom layer sits, in a bowl combine the ingredients for the filling. It might initially seem more runny, but once it is poured on top of the bottom layer and sits in the freezer it will set and become more gel-like.
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Leave in the freezer for 30 minutes.
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Melt the chocolate chips for the top layer while the other segments are in the freezer. Once the chocolate is melted, put the heat on low.
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Remove the other part of the dessert from the freezer. Take it out of the pyrex and place it on a cutting board. Place another piece of parchment on a serving plate, then cut into squares and set them on a regular serving plate.
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Now take a spatula and coat each brownie with the melted chocolate topping. Trust me, this is the only way to get them looking nice. If you put the top layer on the frozen version in the pyrex and then try to cut once it is solid, it will crack.
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Once you have placed the top layer of chocolate on each brownie, take the plate they are on and put it back in the freezer for about 30 minutes to assure the top layer is completely cooled.
