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Raw Raspberry and Lucy Bee Cacao Brownie

Preparation Time
20 minutes

Cooking Time
None. Freeze overnight.

6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 120g nuts of choice (we love a mix of pecans, hazelnuts or almonds)
  • 140g dates, pitted and chopped
  • 5 tbsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 3 tbsp. desiccated coconut
  • 2 tbsp. honey
  • 2 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tbsp. lucuma powder
  • 1 tsp. vanilla extract
  • A pinch of Lucy Bee Himalayan Salt
  • 120g cashews, soaked for two hours
  • 4-5 tbsp. honey (to taste)
  • 100g fresh raspberries
  • Juice half lemon
  • 1 tsp. vanilla extract
  • A pinch of Lucy Bee Himalayan Salt
  • 6 tbsp. Lucy Bee Coconut Oil, melted


  1. Line a loaf tin with baking paper. For the brownie, process the nuts in a high-powered blender until they form crumbs. Add the remaining ingredients and blend once more until everything comes together and turns a gooey, chocolate colour. Press into the tin, then place in the freezer to chill while you make the filling.
  2. Blend each of the raspberry filling ingredients (apart from the Lucy Bee Coconut Oil) until smooth. Pour in the coconut oil, then blend once more until combined.
  3. Pour the raspberry mixture over the brownie, then place back in the freezer to set overnight.
  4. Once ready to serve, leave to come to room temperature for 20 or so minutes, then cut into slices and serve drizzled with raw cacao sauce.

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