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These Raspberry Chocolate Bites are seriously amazing. They consist of a chocolate base, a raspberry centre and delicious chocolate on top.
I am so excited to have finally made my raw chocolate raspberry slice into these mini bites.
I am a big fan of making mini versions of my slices, just like these raw caramel slice bites, or these No Bake Cheesecake Bites or even these No-Bake Mint Slice Bites.
Sometimes when you slice a raw dessert that has a chocolate layer on top, the chocolate can split or break apart. So making these mini versions with a silicone mini muffin tray will make the process a little easier.
WHY YOU WILL LOVE THIS RECIPE
Gluten & Dairy Free - suitable for people with gluten and dairy/lactose intolerances.
Easy to Make - these mini raw treats involve several simple steps and about 30 minutes to make.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
INGREDIENTS YOU NEED
BASE LAYER
- Medjool dates
- Cashews or macadamias (or a mixture of both)
- Cacao powder
RASPBERRY LAYER
- Fresh raspberries (you can also use frozen but thaw them out first and remove any excess liquid)
- Cashews or macadamias
- Shredded organic coconut
- Maple syrup
- Coconut oil
CHOCOLATE LAYER
- Coconut oil
- Maple syrup
- Cacao powder
RECIPE FAQS
I highly recommend using Medjool dates. Medjool dates are sticky so they really bind together all the ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to make the base.
I highly recommend using a mini muffin silicon tray. It makes the process a whole lot easier.
Make sure you wait at least 2 hours for them to set in the freezer before removing from the mini muffin tray.
Looking for other dessert recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. 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.
Raspberry Chocolate Bites
Ingredients
Base layer
- 6 medjool dates pitted
- ½ cup cashews or macadamias, or a mixture of both
- ¼ cup cacao powder
Raspberry layer
- 1 cup raspberries fresh preferably, or you can also use frozen
- ⅓ cup cashews or macadamias
- 2 tablespoons shredded coconut
- 2 tablespoons maple syrup
- 2 teaspoons coconut oil
Chocolate layer
- ⅓ cup coconut oil
- 2 tablespoons maple syrup
- ⅓ cup 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.
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