Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · February 14, 2018

Fudgy Raspberry Brownies

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Fruity and EXTRA fudgy berry-studded brownies. These easy raspberry blender brownies taste like (healthier) chocolate heaven! Vegan, gluten-free, paleo option.

Fudgy Raspberry Brownies

THIS POST IS SPONSORED BY VITAMIX.

When I die no one can ever say: If only she had taken her Valentine’s desserts more seriously. After this year, 2018, we can be sure of that.

Chocolate and all the berries, it’s been real. But it would be wrong of me not to squeeze in just one last choco-berry treat on the actual day. They may not come in a heart shaped box or with a bouquet of roses. And they may require a little effort on your part. But these brownies, they love you. And after that first extra fudgy bite I’m pretty sure the feeling will be mutual.

Fudgy Raspberry Brownies

Why you will ♥ them:

  • Fudginess. So. Much. Fudginess. Cakey brownie lovers, this is not your recipe.
  • Sweet and tart. And bitter and salty. Just a lot of flavors coexisting here.
  • Seven ingredients and made IN THE BLENDER.
  • Other berries will work too – blueberry brownies, strawberry brownies, cherry brownies, huckleberry brownies.
  • No added sugar, just what’s in the chips.
  • Tested oat AND almond flour options, because I love you.

If you are still not convinced, scroll down just a smidge. Helloooooooo…

Fudgy Raspberry Brownies

Remember when I said this was a blender brownie recipe with exactly zero spoons or bowls required? That’s all true. And without a high speed blender these brownies would be a seedy disaster because raspberries = very seedy. So blend the bejeezus out of those berries until not a seed can be found before adding the rest of the ingredients.

Of course I used my beloved Vitamix, and not a single seed survived. If you don’t have a high speed blender, you will need to blend and then strain out the seeds.

Fudgy Raspberry BrowniesFudgy Raspberry BrowniesFudgy Raspberry Brownies

Guess what? In honor of Valentine’s Day, Vitamix is running a flash promo starting at 3pm EST today (2/14) until 6pm EST tomorrow (2/15) for $100 off their Certified Reconditioned 780 (the one I used in this recipe and video). What I’m trying to say is you can get a Vitamix blender for $299 today. So that’s exciting.

If you’ve been sitting on the ol’ fence eyeing them for a while now, THIS IS YOUR MOMENT. I can’t recommend them highly enough. For proof of my deep Vitamix love, see any recipe video I’ve made ever.

I mean I know roses are pretty and all, but roses can’t make you a smoothie or nice cream or nut butters or no-bowl brownies. Just sayin.

Fudgy Raspberry Brownies

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Fudgy Raspberry Brownies

★★★★★ 5 from 27 reviews
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 brownies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

Fruity and EXTRA fudgy berry-studded brownies. These easy raspberry blender brownies taste like (healthier) chocolate heaven! Vegan, gluten-free, paleo option.


Ingredients

Scale
  • 1 1/2 cup (250g) frozen raspberries (measured before defrosting)
  • 8oz (225g) chocolate chips (I used semi-sweet)
  • 1/4 cup (30g) cacao powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 tsp baking soda
  • 1/2 cup oat flour (*see notes for paleo option)
  • 1/2 cup (90g) frozen raspberries

Instructions

  1. Preheat the oven to 350F.
  2. Heat the frozen raspberries to room temp or warmer (or you can use fresh). I microwave them for about 2 minutes on high.
  3. Blend on high until very smooth with no seeds remaining. If you have a smaller blender container, that works best here.
  4. Melt the chocolate chips.
  5. Add the melted chocolate along with the rest of the ingredients to the raspberry puree.
  6. Blend until combined to form a thick batter (it will be thinner if you are using almond flour).
  7. Stir in the 1/2 cup whole frozen raspberries.
  8. Transfer the batter to a baking dish lined with parchment paper. Spread evenly and top with additional raspberries and chocolate chips.
  9. Bake for 35-40 minutes at 350F.
  10. Remove from the oven and cool for at least 30 minutes before cutting and eating. They will be softer and cakier when warm and become firm and fudgy as they cool (or chill them for extra fudgy texture!)

Notes

*For the grain-free paleo option, replace the oat flour with 1 1/2 cup almond flour (170g) + 1/4 cup tapioca starch (35g)


Nutrition

  • Serving Size: 1 brownie
  • Calories: 252
  • Sugar: 15
  • Sodium: 204
  • Fat: 17
  • Carbohydrates: 34
  • Protein: 6

Keywords: baking, chocolate, dessert, vegan, gluten-free, paleo

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Fudgy Raspberry Brownies

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In: vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · Tagged: chocolate chip, dessert, video, oat flour, valentine's day, dairy-free, egg-free, almond flour, paleo

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Comments

  1. Brenda says

    February 14, 2018 at 9:17 am

    The recipe calls for 1/2 c oat flour but 1-1/2 c almond as a substitute? Should it really be three times as much?

    Reply
    • Natalie says

      February 14, 2018 at 11:57 am

      Yep, that is correct! I tested them both yesterday 🙂 I know it seems crazy, but oat is SO much more absorptive than almond that’s why they really aren’t easy subs. If you use less almond flour they are way too gooey. Hope that makes sense, Brenda!

      Reply
      • Brenda says

        February 14, 2018 at 4:13 pm

        Thanks! I decided to go with the oat flour. My son just got home from school and said they’re amazing, one of his favorite desserts ever!

        Reply
        • Natalie says

          February 14, 2018 at 9:06 pm

          Woohoo!! I am so happy to hear it Brenda, I hope you guys enjoy the rest 🙂

          Reply
  2. Randi says

    February 14, 2018 at 2:53 pm

    I don’t have those flours in my house at the moment and want to try to make these today. Would I be able to use AP flour or bread flour (fully knowing that it wouldn’t be GF anymore)? Thanks!

    Reply
    • Natalie says

      February 14, 2018 at 9:11 pm

      I would suggest AP over bread flour (the high protein content of bread flour could make them oddly gummy), but yes that will work fine!

      Reply
      • Urzulla Ramsant says

        June 4, 2018 at 8:03 am

        Recipe looks delish! But I also wonder what will be the ratio if I decide to go with AP flour? Thank you!

        ★★★★★

        Reply
        • Natalie says

          June 4, 2018 at 8:59 am

          If you use AP flour it will be the same as the oat flour version, so 1/2 cup 🙂

          Reply
  3. michelle backus says

    February 14, 2018 at 9:30 pm

    Thank you, Natalie for the info for Vitamix! Just ordered! Can’t wait for this weekend to make the brownies! Love your recipes!

    Reply
    • Natalie says

      February 15, 2018 at 9:52 am

      Woohoo!! I am so excited for you to get it🤗 In a month you have to let me know if you love it, kay? 🙂

      Reply
  4. Danielle says

    February 14, 2018 at 9:36 pm

    Any idea on a calorie count?

    ★★★★★

    Reply
    • Natalie says

      February 15, 2018 at 9:53 am

      I haven’t calculated it for this one, but you can figure it out here: http://www.myfitnesspal.com/recipe/calculator

      Reply
  5. Tiff says

    February 15, 2018 at 4:15 am

    what could I use in place of the raspberry puree? Will applesauce/mashed bananas work?

    Reply
    • Natalie says

      February 15, 2018 at 9:56 am

      Yep absolutely! I have made them with applesauce as well, works great, but banana would be good too 🙂

      Reply
      • Tiff says

        February 15, 2018 at 6:41 pm

        oooh great, definitely saving this recipe!!

        Reply
        • Jeen says

          March 4, 2018 at 3:15 am

          Will the amount of applesauce and banana remain same or less?

          Reply
          • Natalie says

            March 4, 2018 at 7:20 am

            If you swap in applesauce or mashed banana for the raspberry purée you will need 1 cup🙂

  6. Lisa says

    February 15, 2018 at 8:04 am

    These for real look like the tastiest things ever! I can’t wait to try them!

    ★★★★★

    Reply
    • Natalie says

      February 15, 2018 at 9:57 am

      They are SO GOOD. Not just for fudgy-ness reasons, but the fruity tart bits of berry mixed in make for such a more interesting brownie experience😋 I hope you love them too!

      Reply
  7. Ela says

    February 15, 2018 at 11:03 pm

    Wow, these brownies look ultra fudgy and I love that you used so many healthy ingredients. Amazing recipe, Natalie 🙂

    Reply
    • Natalie says

      February 16, 2018 at 8:27 am

      Thanks Ela! I’m typically more of an ALL THE CHOCOLATE CHIPS in my brownies person, but I actually think I love the juicy tart berries mixed in even better 🙂

      Reply
  8. The Vegan 8 says

    February 16, 2018 at 2:09 pm

    So pretty! Ok, soooo, fudgy, brownies and raspberry all in the title! That sounds like a very yummy place to be! I’ve been eating chocolate and raspberries all week too because of my sweet potato tart, but I’m sure as heck up for some MORE, gimme these now! I love that you used raspberries in the base. I’ve done cherries as a base before and the tart flavor makes the chocolate so much richer, so I bet this does the same yummy result. I’ve topped brownies a lot with raspberries but never put it IN brownies. Seems to be a delicious thing too! And these do look very, very gooey which I would expect from all that fruit! Definitely no cakey brownies, here, hahaha. I’ll save that for when I actually want cake 🙂 And that Vitamix, holy moly that is beautiful. Loved your video of it all in action, so gorgeous! I mean, hello, you know I’m in love with raspberries, the color is just so fabulous!! Thanks for sharing yet another deliciously, fruity chocolate dessert!!

    Reply
    • Natalie says

      February 16, 2018 at 2:48 pm

      Between espresso, berries, and salt chocolate is just better with some sort of strong, not sweet flavor balance in the mix. That pretty vitamix would be much much prettier if filled with your chocolate sweet potato tart filling, and it’s even red so it would go with your aesthetic😂 I do wish I could’ve been at your house for tart leftovers week (week? ha, what am I saying…DAYS). Luckily I still have quite a few brownies left between the two different flour versions plus they are just so dang rich! It’s a good problem to have😊 Happy weekend!

      Reply
  9. Nadia says

    February 17, 2018 at 8:24 am

    Valentine’s day treats aren’t complete without chocolate and raspberries! Looks absolutely delicious 😀

    ★★★★★

    Reply
    • Natalie says

      February 17, 2018 at 10:44 am

      TRUTH! Thanks for checking them out Nadia😊

      Reply