Name: Raw Chocolate Raspberry Slice Bites
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Western
Ingredients: 6 medjool dates, pitted; 1/2 cup raw cashews or macadamias (or a mixture of both); 1/4 cup raw cacao powder; 1 cup fresh raspberries (you can also use frozen*); 1/3 cup raw cashews or macadamias; 2 tablespoons shredded organic coconut; 2 tablespoons pure maple syrup; 2 teaspoons virgin coconut oil; 1/3 cup virgin coconut oil; 2 tablespoons pure maple syrup; 1/3 cup raw cacao powder

Raw chocolate raspberry slice bites! These healthy raw treats are seriously amazing. They are gluten, dairy and refined sugar free and the Thermomix version is also included!

I am so excited to have finally made my raw chocolate raspberry slice into these mini bites.

OMG!!

This recipe has been a long time coming and boy is it amazing!!

I have been making quite a few of my raw desserts into mini version, including my raw caramel slice bites, raw mini lime cheesecakes and raw mini carrot cake bites. They can take a little bit longer to prepare however, they are much easier to serve.

Sometimes when you slice a raw dessert that has a chocolate layer on top, the chocolate can split or break apart.

But a way to make the process a little easier is to use a silicone mini muffin tray.

As usual these raw slice bites are gluten, dairy and refined sugar free and I have also included the Thermomix version.

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Yield: Makes 24

Raw Chocolate Raspberry Slice Bites

Raw chocolate raspberry slice bites! These healthy raw treats are seriously amazing. They are gluten, dairy and refined sugar free and the Thermomix version is also included!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

Base layer

6 medjool dates, pitted
½ cup raw cashews or macadamias (or a mixture of both)
¼ cup raw cacao powder

Raspberry layer

1 cup fresh raspberries (you can also use frozen*)
⅓ cup raw cashews or macadamias
2 tablespoons shredded organic coconut
2 tablespoons pure maple syrup
2 teaspoons virgin coconut oil

Chocolate layer

⅓ cup virgin coconut oil
2 tablespoons pure maple syrup
⅓ cup raw cacao powder

Instructions

Make the base layer. Add the 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 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.
Make the raspberry layer. Add the ingredients to a high speed blender and process until completely combined and smooth. Spoon the mixture onto the bases and smooth over with the back of a teaspoon and place back into the freezer.
Make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Spoon the chocolate layer on top of the raspberry layers and place back into the freezer and let it set completely, approximately 3-4 hours.
Slice and store. I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.

Notes

1) I recommend using either a mini silicon muffin tray, mini muffin liners or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.

2) If you use frozen raspberries, make sure you thaw them out first and remove any excess liquid before processing the raspberry layer.

3) The cook time does not include the time it takes for this dessert to set in the freezer, approximately 3-4 hours.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 113Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 2g

Yield: Makes 24

Raw Chocolate Raspberry Slice Bites - Thermomix

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

Base

80 grams raw cashews or macadamias
6 medjool dates, pitted
20 grams raw cacao powder

Middle Layer

130 grams fresh raspberries
55 grams raw cashews or macadamias
10 grams organic shredded coconut
40 grams pure maple syrup
10 grams virgin coconut oil

Top Layer

75 grams virgin coconut oil
40 grams pure maple syrup
35 grams raw cacao powder

Instructions

Add all the base ingredients to the Thermomix bowl and process for 20 seconds / speed 7. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.
Add all raspberry layer ingredients to the Thermomix bowl and process for 10 seconds / speed 7. Spoon the mixture onto the bases and smooth over with the back of a teaspoon and place back into the freezer.
To make the chocolate layer, melt the coconut oil in the Thermomix bowl at 100 degrees / 1.30 minutes / speed 2. Next, add the maple syrup and mix for 3 seconds / speed 4. Then, add the cacao powder and mix for 10 seconds / speed 5. Spoon the chocolate mixture on top of the raspberry layers and place back into the freezer and let it set completely, approximately 3-4 hours.
I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.

Notes

2) If you use frozen raspberries, make sure you thaw them out first and remove any excess liquid before processing the raspberry layer.

3) The cook time does not include the time it takes to freeze this dessert, approximately 3-4 hours.

Ingredients

Base layer

Raspberry layer

Chocolate layer

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

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Ingredients

Base

Middle Layer

Top Layer

Instructions

Notes

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