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  • Catherine Myburgh

Dark Chocolate & Raspberry Brownies

Because who doesn’t love chocolate brownies and ice-cream?

Decadent, chocolate brownies dotted with raspberries and melty dark chocolate chunks. These brownies are naturally sweetened with dates, super delicious, simple to make and free from dairy, wheat and oil.

RECIPE | Makes: 9 brownies | Cook time: 20-25 minutes at 180 °C.


  • 1 cup medjool dates (soaked)

  • ½ cup water

  • 2 tbsp. nut butter

  • 1 large egg

  • ½ tsp. vanilla extract

  • ½ cup oat flour (can sub all-purpose wheat or gluten-free flour)

  • ¼ cup cocoa powder

  • ¼ tsp. salt

  • ½ tsp. baking powder

  • ¼ cup (50g) dark chocolate chips (*optional, omit if avoiding added sugars)

  • ¼ cup frozen raspberries


  1. Preheat the oven to 180 °C.

  2. Start by carefully pitting each date.

  3. Place the pitted dates in a bowl and soak in boiling water for approximately 15-20 minutes (if you are using dried dates, soak them for at least an hour).

  4. Drain the dates and add them to a high-speed blender or food processor along with the egg, water, vanilla extract and nut butter. Blend until smooth.

  5. Add the oat flour, cocoa powder, salt and baking powder to a medium sized mixing bowl. Pour in the smooth date mixture and stir to combine.

  6. Fold in the dark chocolate chips (or chopped dark chocolate) and frozen raspberries.

  7. Line an oven-proof baking dish with baking paper. Pour in the brownie mixture and bake in the oven for approximately 25-30 minutes at 180 °C.

  8. Once cooked, remove from the oven and allow to cool before serving.

Nutritional Content per Brownie

Total Energy 152 kcal

Protein 3.8 g

Total Fat 5.6 g

Net Carbohydrates 20 g

Dietary Fibre 4 g

Total Sugar 14 g

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