Chocolate Raspberry Bars

Chocolate Raspberry Bars

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.

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Category: No-bake Slices and Cakes

Cuisine: Western

Keyword: dairy free, desserts, gluten free, healthy dessert, raw desserts

Prep Time: 20

Total Time: 20

Servings: square bars

Calories: 197kcal

Author: Vanessa Gengaroli

Ingredients

Base

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

Raspberry Layer

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

Chocolate Layer

1/3 cup coconut oil
2 tablespoons maple syrup or rice malt syrup
1/3 cup 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 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

Video

Notes

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.

Nutrition