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Mix together the almond meal, cacao powder, protein powder, cashew butter and maple syrup to a bowl - add some plant based milk if too dry and mix well. Tip into a lined loaf tin and press down firmly.
Heat up the raspberries in a saucepan with a splash of water and the chia seeds - cook until thickened. Tip on top of the brownie base and spread evenly.
Melt the dark chocolate and pour on top of the raspberries. Place in the fridge to set for 2 hours.
When slicing the brownie - place a sharp knife under warm water then slice into pieces.