Line a 20 cm square cake tin with baking paper.
Soak the dates for at least 5 minutes, then place into a food processor or high powered blender with the hemp flour and process until combined.
Add the almond meal, coconut oil, cacao, and lemon zest. Process until combined and sticky.
Transfer to a bowl and fold through the almonds & raspberries (if using).
Spoon into the prepared tin and top with extra berries or chocolate chips.
Refrigerate for at least 2 hours, until firm, or place into the freezer for 30 minutes.
Cut into squares.
Double this recipe if you like your brownies thicker!