Delicious Raspberry Brownie Bites That Are Guilt-Free Delight

These Vegan Raspberry Brownie Bites are a guilt-free treat, merging rich brownie texture with fresh raspberry zing.

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Prep Time 10

Cook Time 25

Cooling Time 30

Total Time 1 5

Servings: 12 bites

Course: Dessert

Cuisine: Vegan

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

20 pieces Medjool Dates Can substitute with dried figs
1/4 cup Honey or Maple Syrup Use maple syrup for vegan option
1/2 cup Cocoa Powder Dutch-process for deeper flavor
1 cup Almond Flour Can substitute with oat flour for gluten-free

For the Add-Ins

1/2 cup Dark Chocolate Chips Use dairy-free to maintain vegan theme
1 cup Fresh Raspberries Can substitute with blueberries or strawberries

Equipment

Food processor
8x8-inch baking pan
Parchment paper
Spatula
Mixing bowl

Method

Preparation Steps

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
In a food processor, blend Medjool dates and honey or maple syrup into a sticky, smooth paste for 1-2 minutes.
Whisk together cocoa powder and almond flour in a separate bowl until well combined, ensuring no clumps.
Fold the sticky date mixture into the dry ingredients, then stir in dark chocolate chips and fresh raspberries.
Spread the mixture evenly in the baking pan and bake for 20-25 minutes, until set but slightly gooey.
Let cool in the pan for about 30 minutes, then lift out and slice into bite-sized squares.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 20mgPotassium: 150mgFiber: 3gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the fridge for up to a week or freeze for up to three months. Enjoy warm or chilled.

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