Chocolate Raspberry Brownie Bark (Vegan)
This delicious no-bake Chocolate Raspberry Brownie Bark is made with wholefood, vegan and gluten-free ingredients and tastes so indulgent. It’s chocolatey, fruity and so moreish, perfect for a little snack or dessert.
I love no-bake brownies, but I wanted to make something a bit different this Valentines Day and decided on brownie bark. This is basically a thin brownie which is then topped with raspberries and some melted dark chocolate, to create slices or “bark” that you can enjoy. I love to have this with a cup of tea in the evening but it’s also a great mid-morning snack or dessert as it’s made with good-for-you ingredients that happen to taste so indulgent.
Why will I love this recipe?
This brownie bark is so good:
- Rich and chocolatey
- Fruity and naturally sweet
- Indulgent and so moreish
- Made with good-for-you ingredients
- With cacao for antioxidants and brain-boosting properties
- Made with healthy fats
- A great source of fibre and protein
- With oats and protein powder
- Flavoured with dirty chai (optional)
- Naturally vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- Requires no baking
- Studded with juicy raspberries
- Topped with melted chocolate
- Decorate with freeze-dried berries and flaky salt
- Ideal to meal prep
- A great snack or dessert
- Make all year round
- Keeps well in the fridge (about 1 week)
- Or longer in the freezer
If you already love the sound of this bark, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the brownie base:
- Oat flour: make your own by blending oats to a fine flour.
- Almond flour: to make the brownies soft and moreish. Ground almonds will also work instead.
- Cacao powder: this is the heirloom cacao from Anima Mundi and is such a high quality cacao. It tastes amazing, rich and slightly floral and is packed with antioxidants.
- Chocolate protein powder: I use a plain chocolate one to add protein and a fudgy texture. If you prefer, you can use more oat/almond flour.
- Dirty chai blend: this is from Anima Mundi and is so delicious. It’s delicately spiced and adds a lovely warming flavour. You can have a look here and my code is AMY15 for 15% off.
- Salt: for flavour.
- Runny smooth peanut or almond butter: make sure it’s 100% nuts and I like Pip&Nut or Manilife brands.
- Maple syrup: to sweeten the mix and help it hold together.
- Thick dairy free yoghurt: this adds moisture, fat and gut-loving ingredients. I use Cocos Organic or NUSH yoghurt.
- Melted coconut oil: to allow the bark to set firm.
- Fresh raspberries: to add on top.
And for the top:
- Dark chocolate: use your favourite dairy-free dark or milk chocolate.
- Smooth runny peanut or almond butter: as above.
- Freeze dried berries: to add a pop of colour and berry taste on top.
- Flaky salt: this is so good on top.
Is this gluten-free and nut-free?
This is naturally gluten-free as long as your oats/oat flour are gluten-free. To make this nut-free, swap the almond flour for more oat flour and use tahini or sunflower seed butter.
How do I make this?
This is ready to go in a few steps:
- Add the dry brownie ingredients to a bowl: and stir well.
- Pour in the wet ingredients: and combine to a sticky mix.
- Flatten the brownie batter into a lined tray: to make a thin layer.
- Press on the raspberries: and pop in the fridge.
- Melt the chocolate: until glossy.
- Pour the chocolate over the brownie bark: and sprinkle with the freeze-dried berries.
- Place back in the fridge or freezer: until firm.
- Cut into slices and enjoy: or keep for later.
How long will it last?
This will keep for up to 1 week in the fridge in a sealed container or 1 month in the freezer.
What other recipes can I try?
For more no-bake chocolatey recipes:
- Double Chocolate Rice Crispy Bars
- Chocolate Coconut Flapjack
- Chocolate Orange Brownie Protein Bars
- Cashew Matcha Caramel Date Bark
- Chocolate Pecan Crunch Protein Bars
Chocolate Raspberry Brownie Bark (Vegan)
This delicious no-bake Chocolate Raspberry Brownie Bark is made with wholefood, vegan and gluten-free ingredients and tastes so indulgent. It’s chocolatey, fruity and so moreish, perfect for a little snack or dessert.
Ingredients
For the Brownie:
- 70g oat flour
- 50g almond flour
- 50g cacao powder
- 30g chocolate protein powder
- 2 tbsp dirty chai collagen mix*
- A pinch of salt
- 150g smooth runny peanut or almond butter
- 120ml maple syrup
- 30g thick dairy-free yoghurt
- 2 tbsp melted coconut oil
- 16 raspberries
For the Chocolate Top:
- 120g dark chocolate, chopped small
- 2 tbsp smooth runny peanut or almond butter
- 3 tbsp freeze-dried berries, crumbled
- Flaky salt
Instructions
- Line a baking tray with parchment paper.
- Add the oat flour, almond flour, caca powder, protein powder, chai collagen mix and salt to a bowl and stir to combine.
- Pour in the peanut/almond butter, syrup, yoghurt and coconut oil and stir well to a sticky mix.
- Transfer to the parchment and press out to make a compact layer about 1-cm thickness.
- Press in the raspberries and place in the fridge.
- Add the chocolate and peanut/almond butter to a heat-proof bowl and allow to warm over a pan of simmering water until melted.
- Drizzle the chocolate over the brownie bark and spread out. Sprinkle over the freeze-dried berries and some flaky salt, and place int eh freezer for 20 minutes.
- Use a warm, sharp knife to slice into pieces and enjoy straight away.
- Keep leftovers in a sealed container in the fridge for up to 1 week and in the freezer for 1 month.
Notes
*this is from Anima Mundi has a lovely spiced flavour. If you don't have it, you can use any chai powder or use 1 tsp cinnamon and 1/2 tsp ginger.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Raspberry Brownie Bark so please let me know in the comments below and leave a star review above. If you do make these snacks, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With brownie bark love x
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