Name: Raw Chocolate Raspberry Slice
Prep time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Western
Ingredients: 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 raw cacao powder; 3 tablespoons coconut oil, melted; 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; 1/3 cup coconut oil; 2 tablespoons pure maple syrup or rice malt syrup; 1/3 cup raw cacao powder

The layers of this raw chocolate raspberry 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. I have included the Thermomix method as well.

This healthy slice is at the top of my dessert list.

I love finding flavours that work well together in a slice and this classic pairing of chocolate and raspberry is no exception.

This is a fairly simple recipe to make and it involves 3 elements.

Chocolate nut base
Raspberry layer
Raw chocolate layer

Each layer is really easy to make, however if not prepared correctly, the top chocolate layer may crack when you are slicing the raw chocolate raspberry slice.

TIPS ON ENSURING THE CHOCOLATE TOP LAYER DOESN’T CRACK WHEN SLICING

Always make sure that the layers are completely frozen before you cut the slice
Use a very hot knife to cut the slice.

Yield: Serves 20

Raw Chocolate Raspberry Slice

The layers of this raw chocolate raspberry 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.

Prep Time 20 minutes

Total Time 20 minutes

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)
⅓ cup raw cacao powder
3 tablespoons coconut oil, melted

Raspberry Layer

2 cups fresh raspberries
⅔ 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

⅓ cup coconut oil
2 tablespoons pure maple syrup or rice malt syrup
⅓ cup raw cacao powder

Instructions

Make base layer: 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.
Make raspberry layer, blend all raspberry layer ingredients except the coconut oil in a high speed blender until smooth. Add coconut oil and blend until well combined. 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.
Make chocolate layer, melt the coconut oil in saucepan on low heat. 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 2-3 hours. You want to ensure that the slice has completely set, to allow for easier slicing.
Cut and storage, 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).

Notes

Always make sure that the layers are completely frozen before you cut the slice
Use a very hot knife to cut the slice.
The cook time does not include the time is takes to freeze.