Hayleys Vegan Raspberry Choc Brownie

Raw Vegan Raspberry Choc Brownie

Skintopia Old Bank Business Manager Hayley Wilkin shares with us her crowd favourite raw vegan brownie recipe. Healthy, delicious and freezable (if you don't eat it all first!)


1 cup walnuts
1 cup almonds
2.5 cups pitted medjool dates
3/4 cup cacao powder
1/2 TSP salt

Blend nuts to create a rough texture then add all other ingredients and blend. Flatten and smooth into a loaf tin. Set aside in the freezer.

Choc Raspberry Topping:

6 TBSP cacao powder
6 TBSP melted coconut oil
4 TBSP Nut Butter
2 TBSP Maple syrup
1 TSP drop vanilla extract
1 cup frozen raspberries


Mix all ingredients in a bowl but fold raspberries through last. Pour over base and add additional raspberries to the top. Freeze for 3-4 hours, then slice and demolish! Keep in the freezer once cut, it will keep for a couple of months if you don’t destroy it all by then!


Hayley x