No Bake Divine Raspberry Coconut Brownies

Nourishing Amy

Three layer raspberry and chocolate brownie topped with raspberry and sea salt flakes.
Prep Time: 20M
Cooking Time: 90M
Serves: 9



For the Brownie Base:

  • 10 medjool dates (200g or 1 packed cup, once pitted)
  • 80g (1/2 cup) hazelnuts
  • 60g (1/2 cup) pecans
  • 25g (1/4 cup) Divine Cocoa Powder
  • 1 tbsp melted coconut oil
  • A pinch of salt

For the Raspberry Coconut Middle:

  • 200g (1 ½ cups) fresh raspberries
  • 125g (1 ¼ cups) desiccated coconut
  • 45ml (3 tbsp) maple or agave syrup
  • 60g (1/4 cup) coconut cream*
  • 60g (1/4 cup) melted coconut oil
  • ½ tsp vanilla essence

For the Divine Chocolate Ganache Top:

  • 3oz (85g bar) 70% Divine Dark Chocolate Bar
  • 30g (2 tbsp) coconut cream*
  • Freeze-dried raspberry pieces, optional
  • Flaky salt, optional



These No Bake Divine Raspberry Coconut Brownies have three layers of deliciousness and are totally vegan, gluten-free, and dairy-free while requiring no baking. They have a delicious gooey cocoa-rich brownie base, a fruity raspberry coconutty middle made with real raspberries, and a 70% Divine Dark Chocolate ganache top. They are quick and easy to make and great all year round and for a healthier treat made with whole-food ingredients.


  1. Line a 6-inch square tin with parchment paper. To prepare the raspberries for the middle, add the fresh raspberries to a pan and warm over a gentle heat, mashing until mostly smooth. Allow to bubble and reduce for 10 minutes or until reduced by half (you will now have 100g left) and allow to chill for 30 minutes in the fridge.
  2. Soak the dates in boiling water for 10 minutes and then drain them.
  3. To make the base: add all of the ingredients to a food processor and blend to a sticky mix that holds together when pressed between two fingers. Transfer the base to the tin and press down firmly to make a compact base. Chill in the fridge while you move on.
  4. For the raspberry coconut filling: add all of the ingredients (including the reduced raspberries) to a food processor and blend until combined and sticky. Spoon the mix on top of the brownie base and smooth over, pressing down firmly. Chill in the fridge for 1 hour.
  5. For the ganache top: chop the chocolate small and add to a heatproof bowl. Add in the coconut cream and gently warm together until smooth and glossy (either over a pan of simmering water or in the microwave, using 10-second intervals. Pour the ganache over the raspberry layer and spread out with a spoon. Sprinkle on freeze-dried raspberries, if using, and flaky salt,and return to the fridge for 30 to 60 minutes.
  6. To slice: remove from the tin and gently warm a sharp knife in hot water. Wipe the knife dry and then use the heat of the knife to slice the bars, applying gentle pressure. Slice into 9 squares.
  7. Eat straight away or keep in an airtight container in the fridge for 1 week or in the freezer for 1 month. Allow to thaw for 30 minutes (or thoroughly) before eating.


*For the coconut cream: chill a tin of full-fat coconut cream in the fridge overnight. Then, without shaking the tin, scoop off the solid part for the recipe as this is the cream. Save the rest for smoothies, curries etc.


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