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Gluten-Free Brownie Recipe: Almond Flour Dark Chocolate Raspberry Brownies

Updated: Aug 2, 2023

Gluten-Free Brownie Recipe: Almond Flour Dark Chocolate Brownies

Gluten-Free Brownie Recipe: Almond Flour Dark Chocolate Raspberry Brownies


  • 4/5 cup almond flour

  • 1/4 cup buckwheat flour

  • 1/4 tsp. Celtic sea salt

  • 1/2 cup cacao powder

  • 4 Tbsp. hot water

  • 2 Tbsp. maple syrup

  • 2 tsp. vanilla essence

  • 1/2 tsp. baking powder

  • 8 pitted Medjool dates

  • 1/4 cup chopped dark chocolate, or dark chocolate chips

  • 1/2 cup raspberries



  • Preheat oven to 380 Fahrenheit.

  • Mix the almond flour, buckwheat flour, baking powder, cacao powder, and sea salt.

  • Mix all the wet ingredients, hot water, maple syrup, and vanilla essence in a separate bowl.

  • Add the wet ingredients with the dry and mix together.

  • Add the Medjool dates and mix until it becomes a sticky, gooey consistency but not runny.

  • Fold in the dark chocolate with the mixture.

  • Gently fold in the raspberries. Most of the raspberries will break up, and that's OK, but make sure it's all mushed in.

  • Line parchment paper in an 8x8-inch baking pan and spread the mixture in it. Then even it out and gently press until flat.

  • Put into the oven for 15 minutes.

  • Take it out and let it cool down before cutting it; otherwise, it will be very soft. Or you can leave it in the refrigerator for an hour to let it solidify.

  • Cut into squares and enjoy...

Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

Board-Certified Ketogenic Nutrition Specialist

Certified Oncology Nutrition Specialist

Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

To learn more about our services, please visit the Service Offerings page.

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