In a large mixing bowl, whisk together almond meal, cacao powder, and chocolate protein powder until thoroughly combined.

Add cashew butter and maple syrup to the dry mixture. Stir until the ingredients form a sticky consistency, adding plant-based milk if necessary.

Prepare a loaf tin by lining it with parchment paper, then transfer the mixture into it, pressing it down evenly.

In a small saucepan, heat frozen raspberries with a splash of water for about 5 minutes, then add chia seeds and cook for additional 2-3 minutes.

Spread the heated raspberry mixture evenly over the brownie base.

Melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth, then pour it over the raspberry layer.

Refrigerate the loaf tin for at least 2 hours to set the brownies.

Slice and serve the brownies chilled, optionally pairing with coconut cream.