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 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 middle layer
Raw chocolate top 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.

I also have the Thermomix method for all the thermomix users out there

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Yield: Serves 20

Raw Chocolate Raspberry Slice

Name: Raw Chocolate Raspberry Slice
Prep time: 20 min
Total time: 20 min
Yield: Serves 20
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.

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)
1/3 cup raw 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 raw cacao powder

Instructions

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.
To make the 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.
To make the 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.
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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 257 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 30g Fiber: 4g Sugar: 18g Protein: 4g

Raw Chocolate Raspberry Slice - Thermomix

Ingredients

Base

130g raw cashew
30g Cacao powder
60g coconut oil
12 Medjool dates, pitted

Middle Layer

260g frozen raspberries
90g raw cashew
20g shredded coconut
130g organic maple syrup
20g coconut oil

Top Layer

90g coconut oil
55g cacao powder
75g organic maple syrup

Instructions

Base

Add all ingredients to the Thermomix ingredients for 20 seconds on speed 7.
Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.

Middle Layer

Add all ingredients to the Thermomix ingredients for 10 seconds on speed 7.
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.

Top Layer

Melt the coconut oil in the Thermomix. 100c for 1.30 minutes on speed 2
Add the organic maple syrup mix for 3 seconds on speed 4.
Whisk in the cacao powder for 10 seconds on speed 5.
Pour over the middle layer and smooth over with the back of a spoon
Put back into the freezer and let it set completely (around 1 hour).Remove from the tin, slice straight away and store in an airtight container in the freeze (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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 232 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 6mg Carbohydrates: 26g Fiber: 3g Sugar: 17g Protein: 3g

Raw Chocolate Raspberry Slice – includes thermomix method

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

MORE RAW DESSERTS FOR YOU TO TRY

Raw Chocolate Raspberry Slice

Ingredients