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
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.
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 a small 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!
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).The type of nut butter is your choice. I used almond butter for a neutral flavor.To keep this recipe vegan, make sure that your fruit spread and chocolate are vegan products.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 as they are quite helpful.These bars are rich. If you’d like, you can slice the bars into 32 1- x 2-inch bars instead.