Rich & fudgy, these No-Bake Chocolate Raspberry Brownies will satisfy your sweet tooth without heating your kitchen. Plus, they’re vegan-friendly, gluten free, and have no refined sugar!

One good turn deserves another

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 recently did me a big favor, I wanted to repay her in the best way I knew…with a treat. But I’m not vegan (as we well know, given all the butter and cream you use!), so I don’t have the substitutes vegan bakers generally use (like flax eggs or coconut products) around my kitchen. Searching Pinterest (where else?) yielded up a recipe for no-bake brownie bites that used ingredients I normally have, so I let my imagination take over and voilá, No-Bake Chocolate Raspberry Brownies were born!

I converted these vegan brownie bites  into cut bars by doubling the recipe, pressing them into an 8- x 8-inch collapsible marshmallow pan (which works so well in the freezer), then topping them with raspberry jam and chocolate (two flavors that go so well together). The fact that these bars were no-bake was a definite plus as I truly didn’t want to heat my kitchen on a sweltering summer day.

Making sure…

Because I was working with a food preference (vegan), I wanted to make sure I followed all the rules, specifically that the fruit spread and chocolate I was going to use were acceptable. It turned 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) were suitable for use. I checked with my friend just to be sure, and she gave me the go-ahead. I was off and running.


Trader Joes vegan-friendly raspberry fruit spread & chocolate products
Trader Joe’s vegan-friendly raspberry fruit spread & chocolate products


No-Bake Chocolate Raspberry Brownie ingredients
Simple ingredients with no refined sugar go into these delicious brownies


making the no-bake chocolate raspberry brownie batter
Making the batter…


Pressing and finishing no-bake chocolate raspberry brownies
…and finishing the process


Cutting no-bake chocolate raspberry brownies
No ovens were heated when making these brownies

Inclusivity for the win

No-Bake Chocolate Raspberry Brownies are rich and fudgy, and the added layers of raspberry and chocolate just added to their goodness…even my definitely non-vegan husband enjoyed one. The fact that they’re vegan-friendly (and gluten-free, if that’s your food preference) just added to their general appeal, and I’m glad that my vegan friend will now be able to enjoy a treat I made.


stacked no bake chocolate raspberry brownies
No-bake = a cool kitchen…chocolate raspberry brownies = yumminess!

These are bars I’ll be making 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, and isn’t that what being a friend is all about?

Slainté! L’chaim! Cheers!


stacked no bake chocolate raspberry brownies
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5 from 1 vote

No-Bake Chocolate Raspberry Brownies

Rich & fudgy, these No-Bake Chocolate Raspberry Brownies will satisfy your sweet tooth without heating your kitchen. Plus, they’re vegan-friendly, gluten free, and have no refined sugar!
Adapted from Gina Burgess Nutrition
Prep Time15 mins
Chilling Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Cookies & Bars, Dark Chocolate, Gluten-Free, No Bake Bars, No Bake Desserts, No-Bake, Vegan
Servings: 16 2- x 2-inch squares
Calories: 195kcal
Author: Tammy Spencer, Scotch & Scones


  • 2 cups rolled oats (7 oz, 200g), measured before grinding (or oat flour, if you prefer)
  • 1 cup smooth nut butter (9-1/2 oz, 270g), your choice (I used Almond butter for a neutral flavor)
  • 2/3 cup maple syrup (7-1/3oz, 208g)
  • 2 tsp vanilla extract
  • 1 cup cocoa powder (3 oz, 84g), sifted
  • 1/2 cup chocolate chips (3 oz, 84g)
  • 2 Tbsp plant milk of choice, optional (I used unsweetened Vanilla Almond Milk)
  • 4 Tbsp raspberry fruit spread (2.5 oz, 72g), melted
  • 5 oz dark chocolate (140g)


  • Line an 8- x 8-inch collapsible marshmallow pan or baking pan with parchment paper leaving a 2-inch overhang. Set aside.
  • Grind the rolled oats in a food processor or blender until it’s fine (if you are using oat flour, you can skip this step).
  • Mix together the nut butter and maple syrup in a large heat-proof bowl. Heat in the microwave for a minute, stir, then another minute or so until they’re melted together.
  • When a smooth mixture has formed, add in the oat flour, cocoa powder, and vanilla extract. Mix well with a wooden spoon until a thick and doughy consistency forms (this mixture will be hard to stir, so be ready).
  • Add the chocolate chips and mix until combined. You might need to add in 2 Tbsps or so of plant milk if the mixture is too dry (I did).
  • Press the batter into the prepared pan (I used a sheet of plastic wrap to press it out). Place in freezer, covered with the same plastic wrap, for 20 minutes.
  • Meanwhile, 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. Melt the chocolate in the microwave at 30 second intervals, stirring after each interval until smooth.
  • Remove the brownies from the freezer and spread thin layer of the fruit spread using an offset spatula. Freeze for 5 minutes.
  • 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, remove the brownies from the pan (if you’re using the collapsible marshmallow pan, you can just open the sides now). Cut into 16 2- x 2-inch squares.
  • Serve and enjoy fudge goodness in a cool kitchen!

Recipe Notes

I ground the rolled oats to more coarse consistency…if you prefer a smoother bar, process them longer or skip that step and use oat flour (check if it’s gluten-free if that’s important to you).
To keep this recipe vegan, make sure that your fruit spread and chocolate are vegan products (I used the ones from Trader Joe’s).
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.
This collapsible marshmallow pan is great for marshmallows (as the name implies), fudge, Crisped Rice Treats, or any other no-bake bar. I like the measurement gridlines, quite helpful.
These bars are rich…If you’d like, you can slice the bars into 32 1- x 2-inch bars instead.
Nutrition Facts
No-Bake Chocolate Raspberry Brownies
Amount Per Serving
Calories 195
* Percent daily values are based on a 2,000 cal per day diet.
Did you make this recipe?Please share your pictures with the world...mention @scotch_scones and tag #scotchandsconesblog on Instagram, Pinterest, or Twitter. I can't wait to see your creations!


  1. Kira Bornemann August 31, 2019 at 12:01 pm

    5 stars
    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!

    1. scotchscones August 31, 2019 at 1:10 pm

      I’m really glad you enjoyed them!


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