Rich and fudgy, these no-bake Chocolate Raspberry Brownies will satisfy your sweet tooth without heating your kitchen. Plus, they're paleo- and vegan-friendly, egg-free, dairy-free, gluten-free, and have no refined sugar!
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[January, 2023: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- An easy no-bake vegan brownie recipe full of rich chocolate flavor
- Dairy-free, egg-free, gluten-free, and paleo-friendly with no refined sugar
- Use your favorite smooth nut butter, non-dairy milk, and fruit spread
I have a friend at work who always has a smile or a kind word for me. When I bring in treats like cookies or cheesecake to share, she oohs and aahs with the rest of the group, but doesn't partake because she's vegan.
When my friend did me a big favor, I wanted to repay her in the best way I know, with a treat. And not just any treat, but a rich and fudgy chocolate brownie that's vegan-friendly.
Friends, I give you Chocolate Raspberry Brownies!
Chocolate Raspberry Brownies are rich and fudgy, and the combination of raspberry and dark chocolate (one of the best combos, in my opinion) just adds to their overall goodness. Even my definitely non-vegan husband enjoyed one!
Plus, the fact that these are no-bake brownies is a definite plus if you don't want to heat the kitchen on a sweltering summer day.
Oh, and if you're wondering about that collapsible pan, it's great for marshmallows, fudge, or any other no-bake dessert. I especially like the measurement gridlines to aid slicing. However, you can also use an 8- x 8-inch baking pan for these no-bake brownies instead.
It's hard to beat a vegan dessert that is dairy-free, egg-free, gluten-free, and still doesn't lose site of being wonderfully delicious. I'm glad that my friend can enjoy this treat I made for her.
I'll be making these no-bake vegan brownies again, especially since I love chocolate and don't always want to heat the oven. And now I can include more people when I bring in treats to work.
Isn't that what being a friend is all about?
⭐⭐⭐⭐⭐
These brownies are so decadent Tammy! I didn't want to share them! I ended up giving some friends a taste because I wanted them to enjoy a vegan treat made by a master baker. My friends agreed that the chocolate is so rich and the texture is really satisfying. These were really nice with black coffee. Thank you!
- Kira
Recipe Ingredients
You'll need the following ingredients to make this no-bake chocolate raspberry brownie recipe:
Ingredient Notes
There are plenty of chocolate vegan brownie recipes out there, and many contain the baking substitutes vegan bakers generally use around the kitchen, like flax eggs or coconut products.
However, it is possible to use common ingredients to make a brownie with cocoa powder that's suitable for special dietary needs (like egg-free, dairy-free, and gluten-free). Plus, these easy vegan brownies are a no-bake dessert and don't use any refined sugar!
Oats: The recipe uses finely ground rolled oats rather than all-purpose flour. If you prefer a smoother brownie, process the rolled oats more finely, or use oat flour instead (check if it's gluten-free if that's important to you).
Almond butter: Since these are no-bake brownies, they are held together with almond butter (or your favorite smooth nut butter of your choice).
Almond milk: Use almond milk or your favorite non-dairy milk substitute to bring the dough to the right consistency.
Toppings: But that's not all. Taking these brownie squares up a notch are layers of naturally-sweetened raspberry fruit spread and a blanket of smooth dark chocolate. The toppings aren't strictly required, but what would be the fun in that?
To keep this recipe vegan, make sure that your fruit spread and chocolate are vegan products. You can also use another flavor of fruit spread if you'd like (apricot, peach, or blueberry would taste great with the chocolate) or leave it off entirely if that's your preference.
See the recipe card for a full list of ingredients and measurements.
Make sure the ingredients suit your dietary needs
Because these vegan brownies are made for someone with a food preference, it's important to make sure all the rules are followed. In this case that the fruit spread and chocolate being used are acceptable, i.e. don't contain any animal-derived ingredients.
It turns out that Trader Joe's has many vegan-friendly products, and several vegan-friendly sites I checked said that their raspberry fruit spread (made without gelatin) and some of their chocolate products (like chocolate chips and 72% Dark Chocolate Pound Plus Bar) are suitable for use.
How to make chocolate vegan brownies
Step 1: Make the dough
Grind the rolled oats in a food processor or blender to your desired texture, or just substitute ready-made oat flour (photo 1).
Place the almond butter and maple syrup in a large microwave-proof bowl. Heat in the microwave for a minute, stir, then another minute or so until they're melted together. Stir until the mixture is smooth and creamy (photo 2).
Add the ground rolled oats, cocoa powder, and vanilla extract, and stir until there are no dry spots in the bowl. The mixture will be stiff, so be ready (photo 3).
Stir in the chocolate chips and 1 tablespoon of the almond milk, mixing well until the chocolate chips are fully incorporated. Add more almond milk as needed if the mixture is too dry (photo 4).
Step 2: Chill the brownies
Press the mixture into an 8- x 8-inch collapsible pan (or an 8- x 8-inch baking pan) that's been lined with parchment paper, leaving a 2-inch overhang on two sides (photo 5). Place the pan in the freezer, covered with plastic wrap, for 20 minutes.
Step 3: Add the toppings
Put the raspberry fruit spread and the chocolate in separate heat-proof bowls. Heat the fruit spread in the microwave for 30 seconds, and stir until smooth.
Remove the brownies from the freezer and spread a thin layer of the fruit spread using a small offset spatula. Freeze for 5 minutes (photo 6).
While the brownies are chilling, melt the chocolate in the microwave at 30 second intervals for about 1 to 1½ minutes, stirring after each interval until smooth.
Spread the melted chocolate on top of the raspberry layer using the offset spatula again (photo 7). Chill in the refrigerator for 30 minutes, or until the chocolate layer is set.
Step 4: Cut brownies into squares
When the chocolate is firm enough, transfer the brownie slab to a cutting board using the parchment paper overhang as a sling. Cut the slab into 2- x 2-inch squares (photo 8). It's helpful to dip the knife into hot water between cuts to get nice, clean cuts.
Storage instructions
These no-bake brownies can be stored in the refrigerator, in an airtight contain or wrapped with plastic wrap for about a week. For longer storage, freeze until firm and store in an airtight plastic bag (they'll last about a month). Thaw at room temperature for a few minutes to soften before serving.
Questions asked and answered
Here are some questions you might have...
Baked vegan brownies don't use ingredients that contain animal-derived products, but still have the usual flour, cocoa powder, sugar, salt, and vanilla. Sometimes baking powder is used.
No-bake brownies are made with a raw batter that sometimes contains dates to bind them. These Chocolate Raspberry Brownies are no-bake brownies without dates, using nut butter as the binding agent.
You can use another flavor of fruit spread if you'd like (apricot, peach, or blueberry would taste great with the chocolate) or leave it off entirely if that's your preference.
And since the nut butter is for holding this raw brownie together, use whatever version works best for you. Neutral nut butters work best (like almond or sunflower) as their flavor is more muted.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More gluten-free recipes to try
Recipe
No-Bake Vegan Chocolate Raspberry Brownies
Equipment
- food processor
Ingredients
For the base
- 2 cups rolled oats, measured before grinding, see Recipe Notes
- 1 cup almond butter, or your favorite smooth nut butter
- ⅔ cup pure maple syrup
- 1 cup cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 3 ounces chocolate chips, (½ cup)
- 1 to 2 tablespoons almond milk, or your favorite milk substitute
For the filling
- 4 tablespoons raspberry fruit spread, melted, see Recipe Notes
For the topping
- 4 ounces dark chocolate wafers, or a chocolate bar, chopped, (¾ cup)see Recipe Notes
Instructions
- Line an 8- x 8-inch collapsible pan or baking pan with parchment paper, leaving a 2-inch overhang on two sides. Set aside.
- Make the brownie base: Grind 2 cups rolled oats in a food processor or blender to your desired texture.
- Place 1 cup almond butter and ⅔ cup pure maple syrup in a large microwave-proof bowl. Heat in the microwave for a minute, stir, then another minute or so until they're melted together. Stir until the mixture is smooth and creamy.
- Add the ground rolled oats, 1 cup cocoa powder, and 2 teaspoons pure vanilla extract, and stir until there are no dry spots in the bowl. The mixture will be stiff, so be ready.
- Stir in 3 ounces chocolate chips and 1 to 2 tablespoons almond milk (starting with the lesser amount), mixing well until the chocolate chips are fully incorporated. Add more almond milk as needed if the mixture is too dry.
- Press the mixture into the prepared pan, using plastic wrap to even it out. Chill the pan in the freezer, covered with the same plastic wrap, for 20 minutes.
- Prepare the filling: Put 4 tablespoons raspberry fruit spread in a heat-proof bowl. Heat in the microwave for 30 seconds just until it's melted, and stir until smooth.
- Remove the brownies from the freezer and spread a thin layer of the fruit spread using a small offset spatula. Freeze the brownies for 5 minutes.
- Prepare the topping: While the brownies are chilling, melt 4 ounces dark chocolate wafers in the microwave at 30 second intervals for about 1 to 1½ minutes, stirring after each interval until smooth.
- Spread the melted chocolate on top of the raspberry layer using the offset spatula again. Chill in the refrigerator for 30 minutes, or until the chocolate layer is set.
- When the chocolate is firm enough, transfer the brownie slab to a cutting board using the parchment paper overhang as a sling. Cut the slab into 2- x 2-inch squares. It's helpful to dip the knife into hot water between cuts to get nice, clean cuts.
- Serve and enjoy fudge goodness in a cool kitchen!
- Storage instructions: These no-bake brownies can be stored in the refrigerator, in an airtight contain or wrapped with plastic wrap for about a week. For longer storage, freeze until firm and store in an airtight plastic bag (they'll last about a month). Thaw at room temperature for a few minutes to soften before serving.
Kira Bornemann says
These brownies are so decadent Tammy! I didn’t want to share them! I ended up giving some friends a taste because I wanted them to enjoy a vegan treat made by a master baker. My friends agreed that the chocolate is so rich and the texture is really satisfying. These were really nice with black coffee. Thank you!
scotchscones says
I’m really glad you enjoyed them!