Melt coconut oil in a small saucepan over low heat. Remove from heat as soon as it turns liquid.

Process the dates, coconut oil, maple syrup, 3/4 cup almond milk, and frozen raspberries together in a food processor. Process until smooth. This can take from 1 minute to a minute and a half.

Transfer the batter to a large mixing bowl along with the rest of the almond milk and stir in the cacao powder, almond flour, egg, and protein powder. Mix well.

Pour the brownie batter into the baking dish and spread evenly.

Bake for 20-25 minutes, or until the center no longer jiggles like jello when shaken. A toothpick should also come out a bit dirty (but not completely wet) when inserted in the center.

Let sit on the counter for 20-30 minutes then top with fresh strawberries and melted dark chocolate. 

Transfer to the refrigerator for 1 to 2 hours before cutting into squares. This will allow enough time for the brownie to set. Otherwise, it may be too liquid.

These are very fudgy brownies. For a cakier version, reduce the amount of almond milk used to 1 cup.