Raspberry and Walnut Brownies (Refined Sugar Free & Dairy Free)

Now, I’m not usually one for refined sugar free bakes-that-taste-nothing-like-they-say-they-are, yet that being said, with the sheer amount of ice-creams that this girl has been pounding away over the summer, I thought it’s probably wise to ease off of the sugar-content in as many ways as I possibly can.

Not one to give up chocolate that easily, these brownies were the best and most delicious solution. Dates replace the sugar in this recipe, and as it’s filled with both raspberries and walnuts, it’s the damn nearest you’re going to get to a healthy brownie that tastes like an.actual.brownie (I promise you, it really does taste like a brownie).

Rich, fudgy, chocolatey, and tart from the raspberries, these brownies aren’t exactly good for you but it does mean you can enjoy a chocolate fix and not feel guilty about the ice-cream at the beach you’re going to be Instagramming later (no judgements, we all do it!).

This recipe has been adapted from a magazine cut-out that my mama saved (I believe it’s a Lorraine Pascale recipe) to suit my dietary requirements. It’s incredibly simple to put together, its just a case of a quick blitz in the food processor and then a stir through of the delicious raspberries and walnuts. If feeling super virtuous swap the butter for coconut oil, cocoa for cacao and plain flour for wholemeal or ground almonds. You could even use the more delicious (but more expensive) Medjool dates instead, just skip soaking them first – they are already soft enough to blitz.


  • 110g dairy-free butter, melted  
  • 75g plain flour
  • 170g dates, soaked for 10 minutes in boiling water and then drained
  • 1tsp baking powder
  • 70g cocoa powder
  • 70ml soy milk
  • 2 eggs
  • 80g walnuts, chopped
  • 150g raspberries


  1. Preheat the oven to 180oc and grease and line a 20cm square tin with greaseproof paper 
  2. In a large food processor, blitz all the ingredients except the walnuts and raspberries
  3. Once thoroughly combined, fold in the walnuts and raspberries (optional; reserve some raspberries for the top)
  4. Spoon into the tin, level off and bake for 15-17 minutes
  5. Leave to cool down before slicing into squares

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