No-Bake Raspberry Chocolate Fudge Bars

No-Bake Raspberry Chocolate Fudge Bars

Ingredients

Base & Filling

 * 10 Medjool dates, pitted (soaked in warm water for 10 minutes if dry)

 * 1 cup almond flour (or oat flour)

 * 1/3 cup creamy almond butter or cashew butter

 * 1/4 cup unsweetened cocoa powder or cacao powder

 * 1/3 cup pecans or walnuts, finely chopped

 * 3 tbsp maple syrup or honey

 * 1 tsp vanilla extract

 * 1/4 tsp fine sea salt

Chocolate Fudge Topping & Garnish

 * 1 cup dark or semi-sweet chocolate chips

 * 2 tbsp coconut oil or heavy cream

 * 1/2 cup freeze-dried raspberries, crumbled

 * Flaky sea salt, for topping

 * Chocolate chips, for topping

Instructions

 * Prepare the Pan: Line an 8x8-inch or 9x5-inch loaf pan with parchment paper, leaving excess paper hanging over the sides for easy removal.

 * Make the Brownie Base:

   * Add the pitted dates, almond flour, nut butter, cocoa powder, maple syrup, vanilla, and fine sea salt to a food processor.

   * Pulse until a thick, cohesive dough forms.

   * Fold in the chopped nuts by hand.

   * Press the mixture firmly and evenly into the bottom of the prepared pan.

 * Make the Chocolate Fudge Layer:

   * In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth.

   * Pour the melted chocolate evenly over the pressed brownie base.

 * Add Garnishes:

   * Immediately sprinkle the crumbled freeze-dried raspberries, extra chocolate chips, and flaky sea salt over the wet chocolate layer.

 * Chill and Slice:

   * Place the pan in the refrigerator for 1 to 2 hours (or freezer for 30 minutes) until the chocolate topping sets firm.

   * Lift the bars out using the parchment paper overhang and slice into squares with a sharp knife. Store in an airtight container in the refrigerator.