Name: Raspberry Date Brownie Bites Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 10 large medjool dates; 12 ounces frozen raspberries; 2 tbsp chia seeds; 1 cup water; 1 tbsp arrowroot powder; 2/3 cup cocoa powder; 1/3 cup maple syrup; 1/3 cup runny nut butter; 1/2 cup oat flour; 1/3 cup + 2 tbsp almond milk; 1 tsp vanilla extract; 1 cup chocolate chips (preferably Pascha brand); 1 tbsp coconut oil

Jump to Recipe· 4.6 from 56 reviews

If you’re anything like me and love a little burst of fruity freshness with your chocolate treats, then you’re going to be head over heels for this Raspberry Date Brownie Bites Recipe. It’s one of those little delights I whip up when I want something sweet, satisfying, but still feels a bit wholesome. Think fudgy brownie bites layered with a tart raspberry jam, hugged by naturally sweet medjool dates, and dipped in silky chocolate. Intrigued? Stick around — I promise this recipe is fan-freaking-tastic and easier than you’d imagine.

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Why This Recipe Works

Natural Sweetness Balanced by Tang: The medjool dates bring caramel-like richness, while the raspberry jam adds that fresh zing that wakes up your taste buds.
Simple, Real Ingredients: No weird chemicals here – just wholesome pantry staples you can feel good about using.
No Oven Required: Freeze, mix, and assemble – perfect if you want a quick dessert without turning on your oven in the summer.
Texture That Hits Every Note: Fudgy brownie bites, chewy dates, silky chocolate, and a luscious jam layer make every bite a party in your mouth.

Raspberry Date Brownie Bites, healthy brownie bites with raspberry and dates, easy no-bake brownie bites, decadent fruit-filled brownie bites, gluten-free raspberry brownie treats - A white speckled plate holds nine small square treats arranged in a loose circular pattern. Each treat has several layers with a dark, slightly shiny textured top layer, and beneath it, a visible reddish base layer that looks sticky or jam-like. Above the plate, there is a beige pan with a long handle, partially filled with a chunky, bright red mixture. The pan is set on a light wooden surface. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element in this Raspberry Date Brownie Bites Recipe plays a crucial role in delivering that perfect balance of flavors and textures. Plus, I’ve picked ingredients that are easy to find (or already hiding in your pantry) and blend beautifully together.

Medjool Dates: Naturally sweet, soft, and sticky, these create the perfect base to sandwich all those layers.
Frozen Raspberries: They turn into a vibrant, tart jam that contrasts beautifully with the sweet brownie layer.
Chia Seeds: These work as a natural thickener for the raspberry jam, plus they add a subtle crunch and nutrients.
Arrowroot Powder: Acts as a natural thickening agent to get your raspberry jam just right – no runny mess!
Cocoa Powder: Brings deep chocolate flavor to the brownie bites, giving them a rich, indulgent taste.
Maple Syrup: Adds sweetness with a subtle maple undertone; I love that it’s less processed than plain sugar.
Nut Butter (runny): I used almond butter for creaminess and a hint of nuttiness – it helps bind everything together.
Oat Flour: Creates structure while keeping the brownies soft and moist.
Almond Milk: Adds moisture to the brownie batter without overpowering flavor.
Vanilla Extract: That little splash rounds out all the flavors and introduces warmth.
Chocolate Chips (Pascha brand recommended): I adore using quality dairy-free chocolate chips for the melty outer layer that seals it all with a glossy finish.
Coconut Oil: Mixed with the chocolate chips for smooth melting and that dreamy glossy crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love about this Raspberry Date Brownie Bites Recipe is how easy it is to make your own. I often swap out nut butters or try different berry jams. Feel free to make it yours – that’s part of the fun!

Variation: Once, I swapped the raspberries for blueberries and added a pinch of cinnamon in the brownie for a cozy twist – it was a hit at a brunch gathering.
Diet-Friendly: You can easily make these vegan and gluten-free with the ingredients listed; just double-check your nut butters and chocolate chips.
Seasonal Fun: Switch the raspberry jam for strawberry or cherry when those berries are ripe and at their peak sweetness from your local farmers market.

Step-by-Step: How I Make Raspberry Date Brownie Bites Recipe

Step 1: Cook Up the Raspberry Jam

Start by tossing your frozen raspberries, chia seeds, water, and arrowroot powder into a small saucepan over medium heat. Stir frequently to avoid sticking. After about 10-12 minutes, your jam will thicken beautifully – look for a glossy, spoon-coating texture. This step is key because you want a jam that’s thick enough to stay put on the brownie bites without dribbling everywhere.

Step 2: Mix the Brownie Batter and Shape Bites

Combine your cocoa powder, maple syrup, runny nut butter, oat flour, almond milk, and vanilla extract in a mixing bowl. It should come together into a thick, moldable dough. Pro tip: use silicone ice cube molds if you have them — it makes perfectly uniform bites. Otherwise, roll the mixture into small balls with your hands. Pop them in the freezer for around 30 minutes so they set firm enough for assembly.

Step 3: Assemble Your Bites

Flatten out your pitted medjool dates with your fingers (I like to give them a gentle press so they’re ready to hold layers). Then, place a brownie bite on top of each date and gently press down to secure. Next, scoop a generous spoonful of the raspberry jam over the brownie layer – this is where that tangy pop shines through!

Step 4: Freeze to Set

Pop the entire tray into the freezer for about an hour so everything firms up nice and steady. This chill time makes dipping in chocolate easier, preventing the layers from sliding apart when you dunk.

Step 5: Dunk in Melted Chocolate and Final Chill

Melt your chocolate chips with the coconut oil until silky smooth (I do it in short bursts in the microwave, stirring between each to avoid burning). Carefully dip each bite in the chocolate so it’s fully coated. Place them on a parchment-lined tray and refrigerate for about 20 minutes until the chocolate hardens — then you’re good to go!

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Pro Tips for Making Raspberry Date Brownie Bites Recipe

Softening Dates First: If your dates feel dry or tough, soak them in hot water for 10 minutes to get that perfect pliable texture.
Freeze Time is Crucial: Don’t skip the chilling steps – they help maintain the layers and make dipping easier.
Use Silicone Molds: This little trick saves you time rolling, and you get perfectly shaped bites every time.
Tempering Chocolate Slightly: Don’t overheat chocolate; gentle melting prevents grainy or burnt chocolate coating.

How to Serve Raspberry Date Brownie Bites Recipe

Garnishes

I like to sprinkle a tiny pinch of flaky sea salt over the chocolate layer once it’s set — it amplifies the chocolate’s richness and balances out the sweetness. Sometimes, I add a little drizzle of extra melted nut butter on top for an oozy finish that’s irresistible.

Side Dishes

Pairing these bites with a light herbal tea like mint or chamomile really brings out their natural flavors. If you want to serve them as part of a dessert platter, some fresh berries or a scoop of coconut yogurt makes a lovely, refreshing combo.

Creative Ways to Present

For special occasions, I love arranging these Raspberry Date Brownie Bites Recipe on a pretty slate board with fresh rosemary sprigs for a festive touch. You could also pop each bite into mini cupcake liners for a polished, giftable look when sharing with friends.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge — they stay firm and tasty for up to a week. Just bring them to room temp for 10 minutes before enjoying for the best texture.

Freezing

Want to stash some for later? These bites freeze beautifully. Just put them in a sealed freezer bag and they’ll keep for up to 2 months. Thaw in the refrigerator overnight before serving to keep the layers intact and delicious.

Reheating

Because they’re best enjoyed cool or at room temp, I avoid heating these. But if the chocolate gets too hard straight from the fridge, just let them sit out for a few minutes to soften ever so slightly before biting in.

FAQs

Can I use other types of dates for this recipe?

Medjool dates are ideal here because of their size, softness, and natural sweetness. However, if you use smaller or drier dates, make sure to soak them in warm water for 10-15 minutes to soften up before assembling your bites.
Is this recipe gluten-free and vegan?

Yes! This Raspberry Date Brownie Bites Recipe is naturally gluten-free using oat flour (just check your oats to ensure they’re certified gluten-free) and vegan when you use plant-based milk, nut butters, and dairy-free chocolate chips.
Can I substitute the nut butter?

Absolutely. I’ve had great results swapping almond butter for peanut butter or sunflower seed butter. Choose one that’s creamy and runny to help bind the brownie batter smoothly.
How long do these bites last?

Stored properly in the fridge in an airtight container, they’ll stay fresh and delicious up to one week. For longer storage, freezing is your best friend!

Final Thoughts

I can’t tell you how many times this Raspberry Date Brownie Bites Recipe has saved me when I needed a quick, homemade treat without breaking my clean-eating vibe. They’re a delightful combo of fudgy, fruity, and chocolatey that never gets old. If you try them, I’d love to hear how you made it your own — these bites feel like a little hug in every nibble, and I hope they bring you the same joy they bring me.