No-Bake Raspberry Brownies (Vegan, Gluten-Free)
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Rich and decadent No-Bake Raspberry Brownies are topped with a 3-ingredient raspberry chia jam and coated in dark chocolate. This vegan, gluten-free, and refined sugar-free dessert is perfect for Valentine’s Day!
Love is in the air! Valentine’s Day is my favorite—bouquets of flowers, heartfelt cards, and, of course, all the chocolate!
Is there anything better than raspberries and chocolate? While strawberries and chocolate might come close, let’s let raspberries have their moment!
These heart-shaped No-Bake Raspberry Brownies feature a fudgy brownie base layered with 3-ingredient raspberry jam (adapted from my chia jam recipe) and coated in rich chocolate. It’s the Valentine’s Day dessert of my dreams—festive, quick, and indulgent!
Best of all, this no-bake recipe is ready in no time and it’s vegan, gluten-free, and refined sugar-free, so you can indulge guilt-free!
Why You’ll Love These No Bake Raspberry Brownies
- SO Delicious: The combination of the fudgy brownie, sweet raspberry jam, and rich chocolate is so decadent!
- No-Bake Recipe: No need for an oven!
- Wholesome Ingredients: Though they are indulgent, these brownies are made with wholesome ingredients like almond flour, chia seeds, and naturally sweetened with maple syrup. Totally vegan, gluten-free, and refined sugar-free!
- Festive and Perfect for Gifting: Who doesn’t want chocolate on Valentine’s Day?! These heart-shaped brownies make the perfect gift. Don’t have a heart-shaped mold? No problem, grab one on Amazon, or use another pan/mold for a different shape.
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour: The gluten-free flour used to make the no-bake brownie. Use blanched almond flour for a soft texture.
- Cocoa Powder: Adds rich chocolate flavor to the brownie layer.
- Almond Butter: Acts as a binder for a rich and fudgy brownie.
- Maple Syrup: The natural sweetener that keeps the recipe refined sugar-free.
- Vanilla Extract: Enhances the overall flavor.
- Sea Salt: Just a pinch to bring out all the flavors!
- Fresh Raspberries: To make the raspberry chia jam. Strawberries would work great here, too!
- Chia Seeds: The chia seeds expand and thicken the jam while also adding a boost of fiber!
- Vegan Chocolate Chips: To coat the brownies for the most decadent finish!
How to Make No-Bake Raspberry Brownies
- Make the Raspberry Chia Jam: Add the fresh raspberries and 1-2 teaspoons of water to a small saucepan over medium-low heat. Cook for 5–7 minutes, mashing the raspberries as they soften. Remove from heat and stir in the maple syrup and chia seeds. Set aside to thicken.
- Prepare the Brownie Layer: In a mixing bowl, add the almond flour, cocoa powder, almond butter, maple syrup, vanilla extract, and sea salt. Mix until a smooth dough forms—this may take some time! Once ready, evenly distribute and press the dough into a heart-shaped silicone mold.
- Assemble: Spread a layer of the cooled raspberry jam over the brownie layer. Place the mold in the freezer for at least an hour, or until fully frozen.
- Coat in Chocolate: Remove the brownies from the mold and place them on a parchment-lined baking sheet. Melt vegan chocolate chips with 1 tablespoon of coconut oil (optional, this helps thin the chocolate so it’s easier to dip) in the microwave in 30-second increments until melted. Use a fork to fully dip each brownie in the melted chocolate, or spoon chocolate over the top.
- Decorate: If you have leftover melted chocolate, drizzle it over the brownies and top each brownie with a fresh raspberry. Let the chocolate set, then enjoy!
Expert Tips
- Raspberry Jam: I used fresh raspberries to make the jam, but frozen raspberries work, too! Just don’t add the extra water, as it won’t be needed. Feel free to swap the raspberries for strawberries, blackberries, or cherries for a twist!
- Mold Alternatives: Don’t have a heart-shaped mold? No problem! You can grab one on Amazon, or use any other mold you have, such as a cupcake mold or even a square baking dish and cut into squares.
- Thin the Chocolate: I like adding a tablespoon of coconut oil when melting the chocolate so it’s a thinner and easier to work with.
- Storage: Keep these brownies in an airtight container in the fridge for up to 3-4 days.
Frequently Asked Questions
What if I don’t have a heart-shaped mold?
No worries! You can grab one on Amazon, or use any other mold you have, such as a cupcake mold or even a square baking dish and cut it into squares.
Can I make the raspberry chia jam ahead of time?
Sure! You can make the raspberry chia jam up to 3 days in advance and store it in the fridge until ready to use. P.S. you will probably have leftover jam which is delicious for spreading on toast, swirling in yogurt or oatmeal…the list goes on!
How do I store these raspberry brownies?
Store in an airtight container in the fridge for up to 3-4 days.
More Valentine’s Day Recipes You’ll Love
- Chocolate Date Caramels (5 ingredients)
- Vegan Chocolate Snack Cake (gluten-free)
- Healthy Chocolate Truffles
- Brownie Batter Truffles (vegan & gluten free)
love is in the air Valentine’s Day Recipes
Find all of my Valentine’s Day recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
No-Bake Raspberry Brownies (Vegan, Gluten-Free)
Rich and decadent No-Bake Raspberry Brownies are topped with a 3-ingredient raspberry chia jam and coated in dark chocolate. This vegan, gluten-free, and refined sugar-free dessert is perfect for Valentine’s Day!
Ingredients
Raspberry Chia Jam Layer
- 1 cup fresh raspberries
- 1 teaspoon water, if needed
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
No Bake Brownie Layer
- ¾ cup almond flour
- ¼ cup cocoa powder
- 3 tablespoons almond butter
- 3 tablespoons maple syrup
- 1 tsp vanilla extract
- pinch salt
Chocolate Coating
- 1 cup vegan chocolate chips
- 1 tablespoon coconut oil, optional
Instructions
Make the Raspberry Chia Jam
- Add the fresh raspberries and water to a small saucepan over medium-low heat. Cook for 5–7 minutes, mashing the raspberries as they soften.
- Remove from heat and stir in the maple syrup and chia seeds. Set aside to thicken.
Make the No Bake Brownie Layer
- To a large mixing bowl, add the almond flour, cocoa powder, almond butter, maple syrup, vanilla extract, and sea salt. Mix until a smooth dough forms (this may take some time, keep mixing, and if needed, add 1 tsp water if the mixture is too crumbly).
- Evenly distribute the dough into the heart-shaped silicone molds and press down to flatten.
Assemble
- Spread a layer of the cooled raspberry jam over the brownie layer. Place the mold in the freezer for at least an hour, or until fully frozen.
- Remove the brownies from the mold and place them on a parchment-lined baking sheet.
- Add the vegan chocolate chips and coconut oil (if using, this helps thin the chocolate so it's easier to dip) to a bowl and melt in the microwave in 30 second increments until smooth.
- Use a fork to dip each brownie in the melted chocolate (or spoon chocolate over the top).
- If you have leftover melted chocolate, drizzle it over the brownies and top each brownie with a fresh raspberry, if desired.
- Let the chocolate set, then enjoy!
Notes
- Frozen raspberries work too, just don’t add the water, as it won’t be needed. Feel free to swap the raspberries for strawberries, blackberries, or cherries for a twist!
- You will probably have leftover chia jam. Spread it on toast, use it in a pb&j, etc.!
- Don’t have a heart-shaped mold? No problem! You can grab one on Amazon, or use any other mold you have, such as a cupcake mold or even a square baking dish and cut into squares.
- Store in an airtight container in the fridge for up to 3-4 days.
Serving: 1brownie, Calories: 383kcal, Carbohydrates: 40g, Protein: 8g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 4mg, Potassium: 199mg, Fiber: 8g, Sugar: 26g, Vitamin A: 9IU, Vitamin C: 5mg, Calcium: 149mg, Iron: 4mg
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These were the perfect blend of chocolate & raspberry! The brownie was delicious!
My non-Vegan husband couldn’t believe they were Vegan!
Can’t wait to make them again! 🙂
Aww, I’m so happy you and your husband loved these, Suzanne!! Nothing like chocolate and raspberry 🙂 thank you so much for sharing your thoughts and star rating!