Raspberry Swirl Brownies

Nothing in this world is better than chocolate and raspberry together and that’s why these Raspberry Swirl Brownies are the absolute best. You know what else makes these the best? They’re a decadent treat that’s on the healthier side by using coconut oil and almond flour. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious.

A stack of chocolate raspberry brownies on a plate.

Chocolate Raspberry Brownies

It is the most perfect time of the year for making a chocolate treat for the one you love, and these Chocolate Raspberry Brownies should be the ones you make. They are fudge-y and chewy with a beautiful raspberry swirl throughout! Did I mention they’re also on the healthy side, made without refined sugar, grains or dairy? The raspberry swirl is actually made from cashew cream (our absolute favorite thing) and freeze dried raspberry powder! It adds a big raspberry flavor without weighing down the brownie from all the moisture from fresh raspberries. Trust us, you’ll want to make them.

Dairy free raspberry swirl in a bowl with a whisk.

Ingredients Needed

  • Coconut Oil (or butter, if you want!)
  • Dark Chocolate 
  • Coconut Sugar
  • Eggs
  • Vanilla Extract
  • Almond Flour
  • Tapioca Flour
  • Unsweetened Cocoa Powder
  • Baking Powder
  • Salt
  • Cashew Cream
  • Freeze Dried Raspberry Powder
  • Maple Syrup

Cashew Cream

We love using cashew cream in place of cream or cream cheese in recipes. It’s more nutrient dense and just plain delicious. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It works perfectly as a creamy base for the raspberry swirl.

Can I use fresh fruit?

Freeze dried fruit is preferred here, since fresh fruit will have too much moisture. If you want to use fresh fruit, the alternative would be to make a jam since the fruit will need to be cooked down.

Note: We have not tested this with jam, so can’t promise the same results! Have no fear though, freeze dried fruit is available in nearly every major grocery store, and is inexpensive!

A Word about Freeze Dried Raspberry

Freeze dried fruit is now commonly found in most grocery stores and inexpensive. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. To make the powder needed for this raspberry, either crush up the raspberries directly in the bag or you can blitz them in a food processor.

Raspberry cream swirled throughout brownie batter.

How to Get That Perfect Swirl

Making that beautiful swirl in batters can be so soothing and can look like a work of art! The more you swirl, the more intricate the design gets, but be careful of playing with it too much because in this batter, the raspberry could end up covering the chocolate if played with too much.

Using a knife or a toothpick, gently swirl either up and down the batter or in circles, or a mix of both.

Raspberry Swirl brownies in a baking dish.

How to Cut Perfect Squares 

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
  3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.

Storing Chocolate Raspberry Brownies

As is the case with most brownies, these are best eaten within the first day or two. However they can be stored! Store these at room temperature for up to days in a covered container, or in the refrigerator for 4-5 days. They can also be frozen for up to 2 months.

A piece of chocolate raspberry brownies on a plate.

If you like this brownie recipe, check out these others:

If you like this healthy treat, check out these others:

Raspberry Swirl Brownies

Prep Time 00:15 Cook Time 00:22 Total Time 00:37 Yields 12

Ingredients

Directions

  1. Preheat oven to 350ºF and grease an 8" baking dish and line with a parchment paper sling.
  2. In a double boiler, melt together the coconut oil and chocolate.
  3. Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly.
  4. Add in the eggs and vanilla extract and whisk together.
  5. In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt
  6. Add the dry ingredients into the wet and mix together until completely combined.
  7. In the now empty bowl from the dry ingredients, whisk together the cashew cream, raspberry powder and maple syrup.
  8. Place 4 tablespoons of raspberry cream batter inside the bottom of prepared pan. Then drop large spoonfuls of brownie batter around the raspberry cream. Using a toothpick, swirl the mixture around. Then pour the remaining brownie batter on top of the marbled mixture. Using a spatula, gently smooth over the top to cover the first layer. Spoon 1 tablespoon of the remaining raspberry mixture on top of the brownie batter until no more remains and then gently bang the pan on the counter to smooth out the raspberry cream. Using a toothpick swirl the batters together. 
  9. Bake in the preheated oven for 22-25 minutes (the shorter amount of time for fudgy brownies and the longer amount of time for fully cooked cakey brownies).
  10. Let cool before slicing.

Recipe Notes

  1. The optional maple syrup is to give the raspberry a bit more sweetness. If you prefer your treats less sweet it is okay to omit it!
  2. Freeze dried fruit is now commonly found in most grocery stores. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. 
  3. This recipe was originally published in 2015, and republished with an update recipe and photos in 2020.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Raspberry Oat Breakfast Bars

These Fresh Raspberry Bars have a delicious oat crumble and are a delicious on-the-go breakfast option. They’re made with minimal ingredients, no refined sugars and are gluten-free.
 
Raspberry oat crumble bars for breakfast

Fresh Raspberry Bars

With summer berries rolling in, we had a vision in mind for a make-ahead breakfast bar with minimal ingredients, a minimum amount of (unrefined) sugar and one that could be made with minimum effort. These Fresh Raspberry Bars with Oatmeal Crumble definitely check all those boxes! We were thoughtful about what ingredients we added in to the fresh raspberry bars and wanted to make them feel like a true breakfast food with good-for-you ingredients. Think of these raspberry oat bars as an on-the-go oatmeal!

To make them, you mix together a quick oat crumble mixture that doubles as both the crust and the topping. Then you take fresh raspberries with a touch of sweetener and vanilla, spread it on the crust, top it with the crumble and bake it away. The bars are soft, flavorful and perfect for a make-ahead (or fresh) breakfast.

Raspberry crumble barsFresh Raspberry Oat Bar Ingredients:

  • Oat Flour
  • Rolled Oats
  • Maple Syrup
  • Baking powder
  • Sea salt
  • Butter or coconut oil
  • Vanilla Extract
  • Fresh Raspberries
  • Tapioca starch (optional)

Fresh raspberry bars cut with a knife

Can you make substitutes?

We haven’t tested this with frozen raspberries, or any other fruit. Frozen raspberries could potentially work, but they might need a little more tapioca since they will exude a lot more liquid than the just cooked fresh raspberries. Similarly, if you added in other fruit like strawberries or blueberries they may be a bit more runny than the raspberries. 

Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a “bar”. We do not like the addition of a flax egg as it made it too crumbly, so simply omit the egg if you need to.

How healthy is oat flour?

Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace some of our typical go-to gluten-free flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

Is oat flour gluten free?

Oat flour and oats are naturally gluten-free. However, they are sometimes processed in the same facility where wheat (gluten) products are processed, and can therefor be contaminated. If you are celiac or gluten-free, look for oat flour that is certified as gluten-free.

Fresh raspberry breakfast bars

If you like this breakfast recipe, check out these others:

If you like this oat recipe, check out these others:

Fresh Raspberry Bars

Prep Time 00:10 Cook Time 00:35 Total Time 00:45 Yields 9

Ingredients

  • 1 egg
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup butter, melted and slightly cooled
  • ⅓ cup, plus 2 tablespoons maple syrup
  • 1 cup (120 grams) oat flour
  • 1-1/2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 pints fresh raspberries
  • 1 teaspoon tapioca starch

Directions

  1. Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.
  2. In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.
  3. Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.
  4. In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.
  5. Place the raspberry mixture evenly on the on top of the crust.
  6. Sprinkle the remaining crumble mixture evenly on top.
  7. Place in the oven and bake for 30 minutes until the topping is golden.
  8. Cool on a wire rack and then cut into squares.

Recipe Notes

  1. We really wanted to keep the sugar low on these for breakfast. If you are serving these more as dessert you can increase the maple syrup in the fresh raspberries from 2 tablespoons to 1/4 cup. We've also tried honey as a sweetener, and that works well.
  2. Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a "bar". We do not like the addition of a flax egg as it made it too crumbly.
  3. These bars can be stored at room temperate for up to 1 day, and should be stored in the refrigerator after that for up to 3 days.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
 

Paleo Peach Raspberry Crisp

Raspberry Peach Crumble {Dairy-free, egg-free, paleo-friendly, grain-free, gluten-free} | Lexi's Clean Kitchen

This paleo-friendly, SUPER EASY, Peach Raspberry Crisp is the perfect healthy Summer treat! Packed with Summer fruit, just the right amount of tartness, and so so flavorful! It will definitely be a staple for Summer gatherings with friends and family! It’s grain-free, dairy-free, egg-free, and so so simple to make!

Paleo Peach CrispPeach Raspberry Crisp Recipe

When I think of summer I think of fresh fruit, delicious summer meals, and being outdoors with friends and family. What is a better addition to that combination than a healthy treat filled with delicious berries? This Raspberry and Peach Crisp is so perfect. Aside from the amazing taste, this dessert is loaded with nutrients! Filled with fresh organic fruit, ground flax, and topped with a blend of raw nuts = fruit crumble perfection. It’s grain-free, dairy-free, egg-free, and so so simple to make!

Raspberry Crumble Recipe with PeachesIngredients Needed:

  • Peaches
  • Raspberries
  • Honey
  • Cinnamon
  • Ground flax
  • Walnuts
  • Almond flour
  • Vanilla Extract

Can I use other fruit?

Yes! This recipe is very customizable. You could use nectarines, apricots, or blueberries!

Easy Raspberry Crumble

How to Serve this Paleo Peach Crisp:

You can serve warm or room temperature. I like to top this with a scoop of dairy-free vanilla ice cream, but it is equally as delicious all on its own!

How To Make A Raspberry Crumble

Add this to your weekend brunch spread, or pack it away for Summer potlucks and it will definitely be a crowd pleaser again and again!

Want more easy summer fruit desserts? Here are our favorites:


Watch the video: 
 
 

Raspberry Peach Crumble

Prep Time 00:15 Cook Time 00:40 Total Time 0:55 Serves 4

Ingredients

    Filling

    • 4 organic peaches, peeled and sliced
    • 6 oz. organic raspberries (blueberries would be great or sub other berry of choice)
    • 1 tablespoon raw honey or maple syrup
    • 1 teaspoon cinnamon
    • 1 tablespoon ground flax

    Topping

    Directions

    1. Preheat oven to 350 degrees
    2. In a medium mixing bowl, combine sliced peaches, raspberries, cinnamon, flax, and honey. Mix until well combined.
    3. Grease desired baking dish and pour in the peach and raspberry mixture.
    4. Combine topping ingredients in a small mixing bowl. Mix with a fork until crumbly.
    5. Pour crumble mixture evenly over fruit.
    6. Bake for 40 minutes until the top is golden brown and fruit is hot and bubbly.
    7. Serve warm!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!