This Raspberry Chocolate is an easy-to-make dessert that combines raw chocolate, raspberries and coconut flakes. It is great to make for guests or to keep a stash in the freezer for when you need your (healthy) chocolate fix.
This recipe has been adapted from Sarah Wilson's Raspberry Ripple.
This is the very first raw chocolate recipe that I shared on Becomingness. and it has been sitting on my blog not getting much love at all. I had forgotten all about it and I really shouldn't have.
It is an absolute legend of a recipe and it deserves to be in the spotlight again.
Table of Contents
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free - suitable for those with dietary restrictions.
Easy to make - this recipe takes less than 10 minutes to make and 1 hour to set.
Healthy wholefood ingredients - which are easy to find at any supermarket.
Raspberries - you can use fresh or frozen raspberries to make this dessert. My preference is to use fresh raspberries from my local fruit market.
Maple Syrup - you can use honey or rice malt syrup instead of maple syrup. Just make sure that you whisk your chosen sweetener really well with the coconut oil. You don't want them to separate from each other.
Coconut oil - you can use any type of coconut oil. You will need to warm it slightly before adding your sweetener.
Coconut flakes - you can also use shredded coconut if you don't have coconut flakes on hand.
HOW TO MAKE
STEP 1. Make the raw chocolate. Melt the coconut oil in a small saucepan on low heat, making sure it is completely liquid. Then whisk in the maple syrup and make sure they are combined really well. Then add the cacao powder and stir until is well combined.
Step 2: Prep the raspberries and coconut flakes. Roughly chop the raspberries and place with the coconut flakes on the bottom of silicon bread loaf tin or a regular bread loaf tin lined with baking paper. If you are using frozen raspberries, you may need to let them thaw slightly before chopping.
Step 3: Pour the chocolate on top. Pour the raw chocolate over the raspberries and coconut flakes and add the extra coconut flakes and raspberries on top. The place into the freezer to set for 1 hour. When ready, slice into bars and serve.
TIPS & FAQS
This dessert is best kept in an air-tight container in your freezer so that it stays nice and firm. Simply remove from the freezer and thaw for 5 minutes before eating.
Yes you can use a plate or different sized baking pan to make this dessert. Make sure to line your plate and baking pan with baking paper if you are not using a silicon pan.
Yes you can use honey or rice maple syrup instead of maple syrup. Just ensure that you whisk it with the coconut oil, so that it is combined well and does not separate.
Looking for other raw chocolate recipes? Try these:
Lastly, if you make this raspberry chocolate ripe, I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- ⅓ cup coconut oil
- ⅓ cup cacao powder
- ⅓ cup maple syrup
- ½ cup coconut flakes plus a small handful
- ½ cup raspberries plus 2 for topping
- Make the raw chocolate. Warm the coconut oil in a pan on low heat. Add the maple syrup and whisk until well combined. Add the cacao powder and stir, making sure it is well combined.
- Prep the raspberries and coconut. Roughly chop the raspberries. If using frozen raspberries, you may need to wait a few minutes to allow them to thaw slightly. Arrange the raspberries and coconut flakes on a silicone loaf pan or baking tin lined with baking paper.
- Pour the chocolate on top. Pour or spoon the raw chocolate over the top and place the extra raspberries and coconut flakes on top. Place in the freezer for approximately 60 minutes to set. When ready, slice into small bars.