Raspberry Brownie Date Bites
December 31, 2025
Vegan and gluten-free brownie date bites, with a crisp chocolate shell and a raspberry centre.
Serves:Makes: ~9 bites
Time:Prep time: 30 minutes (+ chilling)
Raspberry date brownie bites, with a thin shell of dark chocolate that crunches as you bite into it, followed by a soft, chocolaty date filling and a burst of raspberry in the middle. Perfect if you want an indulgent dessert made with healthy ingredients, that’s vegan, gluten-free and sure to be a crowd-pleaser.
Ingredients
Brownie base
- 150 g Medjool dates, pitted (about 1 cup packed)
- 60 g ground almonds (about ½ cup)
- 30 g oats, finely ground (about ⅓ cup)
- 25 g unsweetened cocoa powder (about ¼ cup)
- Pinch of fine sea salt
- 3 tbsp cold water, as needed
- 1 tsp espresso (Optional)
Raspberry centre
- 80–90 g frozen raspberries (about ¾ cup)
Chocolate coating
- 60 g dark chocolate (70–85%), finely chopped (2 oz) - vegan if preferred
Instructions
1. Make the brownie dough
- Add the almonds and oats to a blender or food processor and blend until finely ground.
- Add the dates, cocoa powder, liquid espresso, and salt to a food processor and blend until a sticky paste forms.
- Add water and pulse until the mixture clumps together and holds when pressed. The dough should be fudgy and cohesive, not wet.
2. Prepare the raspberry centre
- Remove the raspberries from the freezer and let them thaw at room temperature for 5 minutes, until just soft enough to crush.
- Roughly crush with a fork, do not purée.
3. Shape and fill
- Divide the dough into portions, I made 9 bites (about 22–25 g each).
- Flatten each piece slightly, add ½–1 tsp crushed raspberry to the centre, then wrap the dough around it and roll into a smooth ball.
- Place on a lined plate and freeze for 10–15 minutes to firm up.
4. Melt the chocolate (microwave)
- Add the chopped dark chocolate (and coconut oil, if using) to a microwave-safe bowl.
- Microwave on medium power for 30 seconds, then stir, continue until just melted and smooth.
- Stop while a few small pieces remain and stir to finish melting.
5. Coat and set
- Dip each chilled bite into the melted chocolate, letting excess drip off.
- Return to the lined plate. I finished by drizzling a bit of extra chocolate on top after they had hardened slightly to create a pattern. Chill in the fridge for 10–15 minutes, until the chocolate has fully set.
Serving Suggestions
- •Serve slightly chilled for the best texture.
- •Perfect with coffee or tea.
- •Serve for guests: Arrange on a plate alongside fresh berries and serve as a small after-dinner dessert.
Storage & Meal Prep
- •Fridge: Store in an airtight container in the fridge for up to 5 days.
- •Freezer: For a longer storage, store in freezer for up to 2 months. They can be eaten straight from frozen or left at room temperature for a few minutes to soften slightly.
Variations & Substitutions
- •Raspberry centre: Swap raspberries for crushed strawberries, cherries, or blackberries. Use a small scoop rather than whole fruit to control moisture.
- •Nut-free: Replace ground almonds with finely ground oats or sunflower seeds.
- •Sweeter version: If your dates aren’t very soft or sweet, add ½–1 tbsp maple syrup to the base.
Enjoy!
Raspberry date brownie bites, with a thin shell of dark chocolate that crunches as you bite into it, followed by a soft, chocolaty date filling and a burst of raspberry in the middle. Perfect if you want an indulgent dessert made with healthy ingredients, that’s vegan, gluten-free and sure to be a crowd-pleaser.
Ingredients
Brownie base
- 150 g Medjool dates, pitted (about 1 cup packed)
- 60 g ground almonds (about ½ cup)
- 30 g oats, finely ground (about ⅓ cup)
- 25 g unsweetened cocoa powder (about ¼ cup)
- Pinch of fine sea salt
- 3 tbsp cold water, as needed
- 1 tsp espresso (Optional)
Raspberry centre
- 80–90 g frozen raspberries (about ¾ cup)
Chocolate coating
- 60 g dark chocolate (70–85%), finely chopped (2 oz) - vegan if preferred
Instructions
1. Make the brownie dough
- Add the almonds and oats to a blender or food processor and blend until finely ground.
- Add the dates, cocoa powder, liquid espresso, and salt to a food processor and blend until a sticky paste forms.
- Add water and pulse until the mixture clumps together and holds when pressed. The dough should be fudgy and cohesive, not wet.
2. Prepare the raspberry centre
- Remove the raspberries from the freezer and let them thaw at room temperature for 5 minutes, until just soft enough to crush.
- Roughly crush with a fork, do not purée.
3. Shape and fill
- Divide the dough into portions, I made 9 bites (about 22–25 g each).
- Flatten each piece slightly, add ½–1 tsp crushed raspberry to the centre, then wrap the dough around it and roll into a smooth ball.
- Place on a lined plate and freeze for 10–15 minutes to firm up.
4. Melt the chocolate (microwave)
- Add the chopped dark chocolate (and coconut oil, if using) to a microwave-safe bowl.
- Microwave on medium power for 30 seconds, then stir, continue until just melted and smooth.
- Stop while a few small pieces remain and stir to finish melting.
5. Coat and set
- Dip each chilled bite into the melted chocolate, letting excess drip off.
- Return to the lined plate. I finished by drizzling a bit of extra chocolate on top after they had hardened slightly to create a pattern. Chill in the fridge for 10–15 minutes, until the chocolate has fully set.
Serving Suggestions
- •Serve slightly chilled for the best texture.
- •Perfect with coffee or tea.
- •Serve for guests: Arrange on a plate alongside fresh berries and serve as a small after-dinner dessert.
Storage & Meal Prep
- •Fridge: Store in an airtight container in the fridge for up to 5 days.
- •Freezer: For a longer storage, store in freezer for up to 2 months. They can be eaten straight from frozen or left at room temperature for a few minutes to soften slightly.
Variations & Substitutions
- •Raspberry centre: Swap raspberries for crushed strawberries, cherries, or blackberries. Use a small scoop rather than whole fruit to control moisture.
- •Nut-free: Replace ground almonds with finely ground oats or sunflower seeds.
- •Sweeter version: If your dates aren’t very soft or sweet, add ½–1 tbsp maple syrup to the base.
Enjoy!
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