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Raspberry Brownie Date Bites Recipe
Ash Tyrrell

Raspberry Brownie Date Bites Recipe

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 these Raspberry Brownie Date Bites, and wow—they did not disappoint! The combination of rich chocolate, tart raspberry, and naturally sweet dates is absolutely irresistible
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.