These delicious Chocolate Raspberry Bars are a really easy dessert to make and are made up of three amazing layers. 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.
These no-bake bars are 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 superstar layers!
WHY YOU WILL LOVE THIS RECIPE
Gluten & Dairy Free – suitable for people with gluten and dairy/lactose intolerances.
Easy to Make – this recipe involves three layers which are all very easy to make. All you need is a food processor or a high-speed blender to make each layer.
Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
Medjool Dates – make sure you use medjool dates for the base, however you run the risk of the base ingredients not sticking together. Medjool dates are much sticker than regular dates and my go-to when making raw desserts.
Almonds – you can substitute with other nuts like cashews or macadamias in the base layer
Raspberries – you can fresh or frozen raspberries
Cashews – you can also use macadamias or blanched almonds to make the raspberry layer.
- 130g raw cashew
- 30g Cacao powder
- 60g coconut oil
- 12 Medjool dates, pitted
- 260g frozen raspberries
- 90g raw cashew
- 20g shredded coconut
- 130g organic maple syrup
- 20g coconut oil
- 90g coconut oil
- 55g cacao powder
- 75g organic maple syrup
- 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.
- 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.
- 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).
TIPS & FAQS
To ensure that the chocolate layer does not crack, use a hot knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself!
If you don’t have Medjool dates, on hand you can use regular dates. However I find that these dates are quite a bit smaller and are not as soft, plus they don’t have the same caramel flavour as Medjool dates.
If you are using regular dates, I would suggest using 1.5x the number of Medjool dates required to make this recipe. You will also need to soak the regular dates in hot water for 5 minutes, then drain them before adding to your food processor with the rest of the ingredients.
I used a 20cm square tin to make these bars, however any size tin from 18cm – 22cm will work.
Looking for other amazing desserts to make? 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.
Chocolate Raspberry Bars
- 12 medjool dates pitted
- 1 cup raw cashews or you can use almonds or macadamias or a mixture
- 1/3 cup cacao powder
- 3 tablespoons coconut oil melted
- 2 cups raspberries fresh or frozen
- 2/3 cup raw cashews or macadamias or blanched almonds
- 4 tablespoons shredded coconut
- 6 tablespoons maple syrup or rice malt syrup
- 1 tablespoon coconut oil melted
- 1/3 cup coconut oil
- 2 tablespoons maple syrup or rice malt syrup
- 1/3 cup cacao powder
- 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 set completely, to allow for easier slicing. (See my notes below for how to slice without ruining the top layer)
- Slicing and storage. Remove from the tin, slice straight away and store in an airtight container in the freezer
- To ensure that the chocolate layer does not crack when you cut the caramel slice, use a hot knife. Run the knife under some hot water and dry with a tea towel. But please be careful not to burn yourself!
- The cook time does not include the time is takes to freeze.