Date and Raspberry Brownie

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  • 30 dates (preferably soft and pitted) *
  • 1 tbsp water
  • 2 oz raspberries
  • 2 oz pure cocoa powder
  • 1 tbsp coconut oil
  • 2 oz chocolate pieces (80% cacao)
  • A pinch of salt
For the raspberry coulis:
  • 7 oz raspberries
  • 2 tbsp powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp water

* If the dates are a bit dry, you can soak them in warm water for 10-15 minutes to soften them.


Preheat the oven to 350°F.

Put the dates, coconut oil, and water in the food processor. Mix until creamy.

Once the date-based dough is creamy, break the walnuts with your fingers, and add them with a pinch of salt. Blend some more for everything to combine, but not too strongly so that the walnuts will not break too much.

Pour the previous mixture in a bowl, add the cocoa powder and raspberries. Mix with a spatula in folding motion. When the mixture is smooth, put it in an oven tray. It is advisable to smear coconut oil on the bottom of the tray to prevent the mixture from sticking.

Crush all the mixture and extend it so that it has the same height everywhere.

Bake for 10 minutes. Then wait around 15 minutes before cutting it into little squares.

For the raspberry coulis, put the raspberries, water, and sugar in the blender. Then add the lemon juice. Once you obtain a fruit puree, sift through a fine mesh strainer, and throw away the raspberry seeds. Set aside.

Once the brownies are cut, coat with the raspberry coulis, and serve.