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No-Bake Raspberry Brownie Mousse Bars

If you love the combination of rich chocolate and juicy raspberries, these No-Bake Raspberry Brownie Mousse Bars are about to become your newest freezer obsession. They start with a naturally sweetened, fudgy brownie base made with Medjool dates, almond flour, cacao, and protein powder. Then come fresh raspberries for the perfect burst of tartness, all topped with a silky chocolate mousse layer made with dairy-free cream cheese and dark chocolate.
Servings 10

Ingredients

  • Brownie Base
  • 10 Medjool dates pitted
  • 3 scoops chocolate or vanilla protein powder 33g per scoop
  • 1 cup almond flour
  • 1/4 cup unsweetened cacao powder
  • 1/3 cup creamy cashew butter or almond butter
  • 1 tsp vanilla extract
  • 1/3 cup + 1 tbsp unsweetened dairy-free milk
  • Raspberry Layer
  • 1 cup fresh raspberries
  • Chocolate Cheesecake Topping
  • 2/3 cup dark chocolate chips dairy-free if needed
  • 1 tsp coconut oil
  • 1/2 cup Kite Hill Plain Cream Cheese softened

Instructions

  • Line an 8x8-inch pan or 9x5-inch loaf pan with parchment paper.
  • Add the dates, protein powder, almond flour, cacao powder, nut butter, vanilla, and dairy-free milk to a food processor. Blend until a thick, fudgy dough forms. If needed, add an extra tablespoon or two of milk until the mixture comes together.
  • Press the brownie mixture firmly into the prepared pan.
  • Scatter the fresh raspberries evenly over the brownie base, gently pressing them in slightly.
  • In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20-second intervals, stirring until smooth.
  • Let the chocolate cool for 2–3 minutes, then whisk in the softened Kite Hill cream cheese until completely smooth and glossy.
  • Pour the chocolate cheesecake mixture over the raspberries and spread evenly with an offset spatula.
  • Freeze for 1–2 hours, or until the topping is firm.
  • Let the bars sit at room temperature for 5–10 minutes before slicing into 9 bars with a warm knife.

Notes

If you cut the recipe into 10 bars, the approximate macros per bar are:
Calories: ~266
Protein: ~13g
Carbohydrates: ~23g
Fat: ~15g
Fiber: ~6g