if you’re looking for the ultimate valentine’s day treat, these fudgy raspberry chocolate heart brownies are it!
they’re rich, chocolatey, perfectly sweet, and have bursts of fresh raspberries in every bite.
but the best part? they’re topped with the dreamiest raspberry cream cheese frosting that takes them to a whole new level.
the taste & texture
these brownies are everything you could want—deep, dark chocolate flavor with just the right amount of sweetness, a soft yet sturdy texture that holds together beautifully, and juicy raspberries that add a bright, slightly tart contrast.
the chocolate chips melt right into the batter, making them extra indulgent.
the raspberry cream cheese frosting on top is creamy, slightly tangy, and so luscious.
it’s the perfect balance of rich chocolate and refreshing fruit.
why these are the perfect valentine’s day dessert
there’s just something about chocolate and raspberries that feels so romantic, and these brownies bring that combo to life in the best way.
making them in heart-shaped silicone molds makes them extra special—because who wouldn’t love a fudgy, chocolatey heart-shaped treat?
plus, they’re gluten-free, dairy-free, and naturally sweetened, so they’re a little more wholesome while still being completely decadent.
the secret to the best dairy-free milk: native forest coconut milk
not all coconut milks are created equal at all, and if you’ve ever tried edward & son’s native forest coconut milk, you know it’s next level!
it’s pure, rich, and has no added gums or weird fillers—just high-quality coconut goodness.
for this recipe, it brings just the right amount of moisture and richness, making the brownies soft and fudgy while keeping them completely indulgent.
it’s one of those ingredients that makes a difference in texture and taste, and once you try it, you won’t want to use anything else.
the dreamy raspberry cream cheese frosting
the brownies alone are incredible, but the frosting takes them over the top.
it’s made with dairy-free cream cheese, freeze-dried raspberries, a touch of maple syrup, and vanilla.
it’s sturdy enough to hold its shape, slightly tangy, and has the most beautiful natural pink color.
it spreads like a dream and adds the perfect creamy contrast to the rich, chocolatey base.
how to make them
these brownies are super easy to make.
you mix the dry ingredients, stir in the wet ingredients, fold in fresh raspberries and chocolate chips, then bake them in heart-shaped silicone molds.
once they cool, you whip up the simple raspberry cream cheese frosting and spread it on top.
they’re beautiful, festive, and taste like absolute heaven.
storage
these brownies store well in the fridge for up to 5 days in an airtight container.
the frosting stays thick and creamy, and the flavors get even better as they sit.
you can also freeze them (without frosting) and thaw them when you’re ready to enjoy.
so whether you’re making these for your partner, your friends, or just yourself (because you deserve it!), these fudgy raspberry chocolate heart brownies are the perfect way to celebrate love and chocolate. enjoy! 
Healthy Raspberry Chocolate Brownies With Cream Cheese Frosting
Course: Bites, Desserts
Ingredients
-
1/2 cup gluten-free oat flour
1 1/2 cups almond flour
1 tsp baking powder
1/2 cup cocoa powder
2 flax eggs (2 tbsp flax meal + 6 tbsp water, let sit 4-5 min)
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup runny almond butter
1/2 cup native forest coconut milk (stirred well)
1/2 cup dairy-free mini chocolate chips
3/4 cup fresh raspberries -
frosting
-
8 oz dairy-free cream cheese (cold, not softened)
1/4 cup freeze-dried raspberries, finely ground into a powder
1 to 1 1/2 tbsp maple syrup (adjust to taste)
1/2 tsp vanilla extract
Directions
- preheat oven to 350°f and lightly grease medium heart-shaped silicone molds.
- in a small bowl, mix flax meal and water to create flax eggs. let sit for 4-5 minutes.
- in a large bowl, whisk together the wet ingredients and then fold in the dry ones.
- fold in chocolate chips and raspberries gently to avoid breaking them too much. divide the batter evenly into the molds, smoothing the tops.
- bake for 18-20 minutes or until the tops look set and a toothpick inserted comes out with just a few moist crumbs. let cool in the molds for 10 minutes before carefully removing.
- in a mixing bowl, beat the cold dairy-free cream cheese until smooth. add the ground freeze-dried raspberries, maple syrup, and vanilla extract. beat again until thick and well combined. can also make this in a food processor!
- top the brownies once they’re completely cooled and enjoy!
