In a large mixing bowl, combine the almond meal, cacao powder, and protein powder. Add the cashew butter and maple syrup, stirring until the mixture forms a consistent dough.

If the mix feels too dry, pour in a splash of plant-based milk to achieve a smooth, workable consistency.

The dough should be slightly sticky but hold its shape when pressed.

Line a loaf tin with parchment paper for easy removal, then transfer the brownie base mixture into the tin.

Press the mixture down firmly with your hands or the back of a spatula to create an even layer.

Ensure it’s packed tightly to give the brownies a solid structure.

In a small saucepan over medium heat, combine the frozen raspberries with a splash of water and the chia seeds.

Cook for about 5-7 minutes, stirring occasionally, until the mixture thickens into a sauce.

Once thickened, remove from the heat and let it cool slightly before spreading over the brownie base.

In another heatproof bowl, melt the dark chocolate using the microwave or a double boiler method.

Once melted and smooth, pour the dark chocolate evenly over the raspberry layer.

Use a spatula to smooth it out gently, ensuring every inch is covered.

Place the assembled brownies in the refrigerator and let them chill for at least 2 hours.

The brownies should feel firm to the touch and ready for slicing.

Before slicing, dip a sharp knife in warm water to make clean cuts through the brownies.

Carefully cut into squares or rectangles, revealing the beautiful layers of chocolate and raspberry.