Raspberry Brownies with a Pink White Chocolate Ninja Creami Swirl

Welcome to Episode 5 of the Lazy Girl Series—where we keep things simple, low-effort, and still somehow bakery-worthy.

These raspberry brownies are rich, fudgy, and perfectly chocolatey with little bursts of fresh raspberries throughout. They’re gluten-free, dairy-free, naturally sweetened, and honestly taste way more high-maintenance than they are.

But the real moment? That pink white chocolate Ninja Creami swirl on top. Cold, creamy, lightly sweet, and the prettiest shade of pink. Against the rich brownies, it’s elite. It’s giving dessert café energy without the dessert café effort.

Raspberry Brownies (8×8 Pan)

Ingredients

• ½ cup gluten-free oat flour

• 1 ½ cups almond flour

• 1 tsp baking powder

• ½ cup cocoa powder

• 2 flax eggs (2 tbsp flax meal + 6 tbsp water, sit 4–5 min)

• ⅓ cup maple syrup

• 1 tsp vanilla extract

• ⅓ cup runny almond butter

• ½ cup canned coconut milk (stirred well)

• ½ cup dairy-free mini chocolate chips

• ¾ cup fresh raspberries

• I made an optional pink glaze using the pink all-natural food dye from the creami, powdered sugar, and a little cashew milk till desired consistency

Instructions

1. Preheat oven to 350°F and line or lightly grease an 8×8 baking dish.

2. In a small bowl, mix flax meal and water. Let sit for 4–5 minutes to thicken.

3. In a large bowl, whisk together maple syrup, vanilla, almond butter, coconut milk, and the flax eggs.

4. Add oat flour, almond flour, cocoa powder, and baking powder. Stir until combined.

5. Gently fold in chocolate chips and raspberries.

6. Transfer batter to prepared pan and smooth evenly.

7. Bake for 25–30 minutes, until the top is set and a toothpick comes out with a few moist crumbs.

8. Cool completely before slicing and drizzling!!

Pink White Chocolate Ninja Creami Swirl (DF)

This is what takes the brownies from “good” to “why is this so good.”

Ingredients

• 1 ¾ cups plant milk of choice
  (I do half full-fat coconut milk and half homemade cashew milk)

• 1 tbsp white chocolate sugar-free pudding mix

• 1 tsp all-natural pink food dye

• 2 tbsp cane sugar (or monkfruit for sugar-free)

Instructions

1. Blend all ingredients until completely smooth.

2. Pour into your Ninja Creami pint container.

3. Freeze for 24 hours.

4. Follow Ninja Creami swirl instructions to blend until creamy and smooth.

Spoon generously over cooled brownies and gently swirl.

Lazy Girl Tips

• Slightly underbake for extra fudgy brownies.

• Make sure brownies are fully cooled before adding the Creami swirl.

• Store leftovers in the fridge for a firmer texture or enjoy slightly chilled for peak creaminess.

Episode 5 proves once again that you can keep things simple and still make something that looks aesthetic, tastes indulgent, and feels special.

Chocolate + raspberry + pink swirl? That’s Lazy Girl perfection – tag me @whatrobineats if you maker this!

Raspberry Brownies with a Pink White Chocolate Ninja Creami Swirl

Fudgy gluten-free raspberry brownies topped with a creamy pink dairy-free white chocolate Ninja Creami swirl for the ultimate chocolate-meets-berry dessert. Rich, indulgent, and Lazy Girl Series–approved

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Servings 9 servings

Ingredients

  

1x2x3x

• 1/2 cup gluten-free oat flour
• 1 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 cup cocoa powder
• 2 flax eggs (2 tbsp flax meal + 6 tbsp water, sit 4–5 min)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup almond butter, runny
• 1/2 cup canned coconut milk
• 1/2 cup dairy-free mini chocolate chips
• 3/4 cup fresh raspberries
• optional pink glaze to drizzle

white chocolate ninja creami

• 1 ¾ cups plant-based milk of choice(I do half full-fat coconut milk and half homemade cashew milk)
• 1 tbsp white chocolate sugar-free pudding mix
• 1 tsp all-natural pink food dye
• 2 tbsp cane sugar (or monkfruit for sugar-free)

Instructions

 

• Preheat oven to 350°F and line or lightly grease an 8x8 baking dish.
• In a small bowl, mix flax meal and water. Let sit for 4–5 minutes to thicken.
• In a large bowl, whisk together maple syrup, vanilla, almond butter, coconut milk, and the flax eggs.
• Add oat flour, almond flour, cocoa powder, and baking powder. Stir until combined.
• Gently fold in chocolate chips and raspberries.
• Transfer batter to prepared pan and smooth evenly.
• Bake for 25–30 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
• Cool completely before slicing and drizzling glaze!

White chocolate creami swirl

• Blend all ingredients until completely smooth.
• Pour into your Ninja Creami pint container.
• Freeze for 24 hours.
• Follow Ninja Creami swirl instructions to blend until creamy and smooth.

Tried this recipe?Let us know how it was!