Line a 9x9” brownie pan with parchment paper. Set aside.

In an electric stand mixer bowl fitted with a beater attachment, add all of the ingredients except for the freeze-dried raspberries. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl.

Add in the freeze-dried raspberries and mix on medium-low speed for one last mix. Mixture should be thick and fudgy, like cookie dough.  Scoop the mixture into the brownie pan and flatten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.

Lift the mixture out of the pan. Slice into 12 bars. Individually wrap the protein bars in plastic sandwich baggies. Keeps in the refrigerator for ~1 week, or in the freezer for up to 3 months.