Blitz almonds and walnuts in a food processor until they resemble a rough flour.
Blend Dates into a paste, add the almond & walnuts flour, cacao powder, salt and
almond butter and mix until you have a dense and sticky mixture.
Add mixture into a square 18cm x 18 cm brownie tin lined with baking paper and
press down firmly to fit the tin.
Place in the fridge to chill.
In a bowl mix together the cacao, coconut oil, almond butter, maple syrup until well combined. It should resemble a thick and fudgy sauce.
Add 4 drops PharmaHemp Black pepper CBD oil.
Pour your mixture over your brownie base and smooth out with a spatula.
Sprinkle the raspberries on top the brownie to decorate.
Let the brownie set in the fridge at least 4 hours.
Once set cut into square and serve.