I just love creating simple, sweet treats that are both fun to make and even more fun to eat. Recently, I tried my hand at this Raspberry Brownie Date Bites Recipe, and wow—they did not disappoint!
The combination of rich chocolate, tart raspberry, and naturally sweet dates is absolutely irresistible. Every bite is chewy, chocolaty, and perfectly balanced. You can also enjoy similar creamy desserts like Vanilla Cream Pie Recipe for a sweet finish. I can’t wait to share how I made them with you.
Ingredients
Here’s what you’ll need to make these delightful Raspberry Brownie Date Bites:
- Medjool dates – these provide natural sweetness and act as a sturdy base. I always remove the pits first.
- Frozen raspberries – I used frozen for convenience and affordability, but fresh works too.
- Chia seeds – help thicken the raspberry jam naturally while adding a nutritional boost.
- Water – to blend with raspberries and chia seeds for the jam.
- Maple syrup – sweetens both the jam and brownie layer without refined sugar.
- Arrowroot powder – thickens the raspberry jam and gives it a glossy finish.
- Cocoa powder – forms the rich, chocolatey flavor in the brownie layer.
- Runny nut butter – almond butter works best for a creamy texture that complements the chocolate.
- Oat flour – provides structure to the brownie layer while keeping it gluten-free.
- Almond milk – adds moisture and helps blend the brownie batter smoothly.
- Vanilla extract – enhances the overall flavor of both layers.
- Chocolate chips – optional, for a final chocolate boost.
- Coconut oil – adds richness and helps set the chocolate layer on top.
Note: several serving as a note of full line under the ingredients quantity.
Variations
Want to switch things up? Here are some creative alternatives:
- Use any fruit jam instead of raspberry—cherry, strawberry, or blueberry work wonderfully. You can also experiment with creamy desserts like Banana Pudding Cheesecake Recipe for inspiration.
- Swap almond butter for peanut or cashew butter if you prefer.
- For a sugar-free version, use a low-glycemic sweetener instead of maple syrup.
- Make it dairy-free by choosing vegan chocolate chips.
- Add a pinch of cinnamon or espresso powder to the brownie layer for an extra depth of flavor.
Cooking Time
Here’s the breakdown of how long this recipe takes:
- Prep Time: 15 minutes
- Cooking/Setting Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Food processor – to blend dates and create a smooth base.
- Saucepan – for cooking the raspberry jam.
- Silicone ice cube tray or mold – helps shape the bites perfectly.
- Spatula – for mixing and spreading layers evenly.
- Freezer-safe container – for storing the bites.
How to Make Raspberry Brownie Date Bites
Making these bites is easier than it looks. I break it down step by step.
Prepare the Raspberry Jam
I combined frozen raspberries, chia seeds, water, maple syrup, and arrowroot powder in a saucepan. I cooked it gently until it thickened into a glossy, tart-sweet jam. If you like sweeter jam, a little extra maple syrup goes a long way.
Make the Brownie Layer
Next, I mixed cocoa powder, oat flour, almond milk, runny almond butter, maple syrup, and vanilla extract. The batter was rich and chocolatey but still soft enough to spread easily. I pressed it into the silicone molds for uniform cubes.
Assemble the Date Bites
I flattened the pitted dates and placed a dollop of brownie batter on each. After adding the raspberry jam on top, I chilled the bites in the freezer until firm. Finally, I added a thin chocolate layer on top and stored them in the fridge for easy snacking.
Additional Tips for Making this Recipe Better
From my experience making these bites, a few things make a big difference:
- I always use a silicone mold for uniform bite sizes—it’s much easier than rolling by hand.
- Freezing the brownie layer first helps the jam layer sit neatly on top without sliding.
- Make sure your nut butter is runny; thick nut butter makes the batter harder to mix.
- Don’t skip arrowroot in the jam—it gives a beautiful glossy finish and perfect texture.
How to Serve Raspberry Brownie Date Bites
These bites are so versatile! I like to serve them on a small plate or in mini cupcake liners. For a visually appealing touch, I sprinkle a few freeze-dried raspberries or a tiny pinch of sea salt on top. They pair perfectly with tea, coffee, or even as an after-dinner treat.
Nutritional Information
Here’s a quick look at the nutrition for one bite:
- Calories: Approximately 100 kcal – a guilt-free indulgence.
- Protein: 2 grams – thanks to almond butter and oat flour.
- Carbohydrates: 15 grams – mostly from natural sugars in dates and raspberries.
- Fat: 5 grams – healthy fats from nut butter and coconut oil.
Make Ahead and Storage
Storing
I keep these bites in an airtight container in the fridge for up to a week. This keeps the chocolate firm but the dates soft.
Freezing
For longer storage, freeze in a single layer on a tray, then transfer to a freezer-safe bag. They stay fresh for up to 3 months.
Reheating
I usually enjoy them cold, but if you prefer slightly softer bites, let them sit at room temperature for 5–10 minutes before eating.
Why You’ll Love This Recipe
Here’s why these Raspberry Brownie Date Bites are a must-try:
- Quick and Easy – Minimal prep and no baking required, perfect for busy days.
- Naturally Sweet – Dates and maple syrup make these a healthier treat.
- Versatile – Perfect for breakfast, snack time, or dessert.
- Dietary-Friendly – Gluten-free, vegetarian, and easily adaptable to vegan or sugar-free diets.
- Deliciously Balanced – Chewy, chocolatey, and tart raspberry in every bite.
These little bites are proof that healthy treats can be indulgent too. I promise once you make them, they’ll become your go-to snack for any occasion!
Raspberry Brownie Date Bites Recipe
Ingredients
Method
- I combined frozen raspberries, chia seeds, water, maple syrup, and arrowroot powder in a saucepan. I cooked it gently until it thickened into a glossy, tart-sweet jam. If you like sweeter jam, a little extra maple syrup goes a long way.
- Next, I mixed cocoa powder, oat flour, almond milk, runny almond butter, maple syrup, and vanilla extract. The batter was rich and chocolatey but still soft enough to spread easily. I pressed it into the silicone molds for uniform cubes.
- I flattened the pitted dates and placed a dollop of brownie batter on each. After adding the raspberry jam on top, I chilled the bites in the freezer until firm. Finally, I added a thin chocolate layer on top and stored them in the fridge for easy snacking.
Notes
- I always use a silicone mold for uniform bite sizes—it’s much easier than rolling by hand.
- Freezing the brownie layer first helps the jam layer sit neatly on top without sliding.
- Make sure your nut butter is runny; thick nut butter makes the batter harder to mix.
- Don’t skip arrowroot in the jam—it gives a beautiful glossy finish and perfect texture.
