Raw Chocolate Raspberry Slice

    • Difficulty
    • Moderate
  • 12345 (16 votes, average: 2.88 out of 5)

This Raw Chocolate Raspberry Slice is destined to be at the top of your dessert list.   The classic pairing of chocolate and raspberry is just pure perfection. The layers of this slice work so well together; the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more.

 

Ingredients

Base
  • 12 medjool dates, pitted
  • 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
  • 1/3 cup cacao powder
  • 3 tablespoons coconut oil, melted
Raspberry Layer
  • 2 cups fresh raspberries
  • 2/3 cup raw cashews or macadamias
  • 4 tablespoons shredded organic coconut
  • 6 tablespoons pure maple syrup or rice malt syrup
  • 1 tablespoon coconut oil, melted
Chocolate Layer
  • 1/3 cup coconut oil
  • 2 tablespoons pure maple syrup or rice malt syrup
  • 1/3 cup cacao powder

Instructions

  1. To make the base: add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spoon. Place it in the freezer.
  2. Spoon mixture into a lined slice tin and press down with the back of a spoon. Place it in the freezer.
  3. To make the raspberry layer, blend all raspberry layer ingredients except the coconut oil in a high speed blender until smooth.
  4. Add coconut oil and blend until well combined.
  5. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.
  6. To make the chocolate layer, melt the coconut oil in saucepan on low heat.
  7. Once melted, remove from heat and add the maple syrup. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the raspberry layer. Place back into the freezer and let it set completely, approximately 1-2 hours. You want to ensure that the slice has completely set, to allow for easier slicing. Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).
Vanessa VickeryAbout Vanessa Vickery

Vanessa Vickery is a qualified holistic nutritionist, wellness coach, healthy foodie and mother of two young children. She is passionate about helping women and their families achieve a healthier, happier and more fulfilling life. Vanessa created Becomingness in 2014 to give women and their families wellness information and inspiration and her healthy recipes have helped thousands of families create delicious meals and desserts that work with their dietary allergies and intolerances. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again!

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