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–+ servings
Three Chocolate Raspberry Brownies & fresh raspberries stacked on a glass stand on a pink scarf.

No-Bake Vegan Chocolate Raspberry Brownies

By Tammy Spencer
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!
5 from 3 votes
Prep Time15 minutes
Chilling Time55 minutes
Total Time1 hour 10 minutes
Servings: 16 squares
Calories: 246kcal

Special Equipment

Ingredients

For the base

  • 2 cups (180 grams) rolled oats, measured before grinding, see Recipe Notes
  • 1 cup (270 grams) almond butter, or your favorite smooth nut butter
  • ⅔ cup (208 grams) pure maple syrup
  • 1 cup (86 grams) cocoa powder, sifted
  • 2 teaspoons (2 teaspoon) pure vanilla extract
  • 3 ounces (85 grams) chocolate chips, (½ cup)
  • 1 to 2 tablespoons (30 grams) almond milk, or your favorite milk substitute

For the filling

  • 4 tablespoons (70 grams) raspberry fruit spread, melted, see Recipe Notes

For the topping

  • 4 ounces (113 ⅖ grams) 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.

Recipe Notes

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).
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.
An 8- x 8-inch collapsible pan is 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.

Nutrition

Serving: 1bar | Calories: 246kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 316mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg