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I’m a huge fan of baking. And eating the baking. That part doesn’t really help with my goal of a fitter, healthier me, so for awhile, I stopped baking. Then I thought, hey, what if I did HEALTHY baking? How about that? 

Prep Time: 30 mins (plus ~3 hours freezing time)
These are super rich, so I suggest that you cut them up small. They also melt quite fast, so put any uneaten pieces back in the freezer so they don’t go all smooshy.
Ingredients
Base Layer

  • 1 cup almonds
  • 1/3 cup cacao (I confess, I had no cacao, so used cocoa powder.)
  • 1/3 cup desiccated coconut
  • 3 tbs melted coconut oil (a quick zap in the microwave will do it)
  • 1/2 cup soaked dates (cover in boiling water and leave for 30ish minutes)

Raspberry Layer

  • 2 cups fresh or frozen raspberries
  • 2/3 cup raw cashews, soaked for 6 hours or overnight
  • 1/2 cup desiccated  coconut
  • 1/3 – 1/2 cup pure maple syrup (depending on preferred sweetness)
  • 1 tbs chia seeds

Top Layer

  • 1/2 cup of coconut oil. (The recipe called for coconut BUTTER, but I didn’t have that)
  • 1/2 cup of cacao powder
  • 1/4 cup of organic maple syrup

Putting it all together
Process the almonds, cacao and coconut in your food processor until they are a fine powder. Add melted coconut oil, soaked dates and blitz them. Tip into a slice tin (I lined mine with baking paper to be sure it wouldn’t get stuck afterwards), press it down firmly and pop into the freezer to chill a little.


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For the second layer, everything except the chia seeds goes in. Whizz through the food processor, add chia seeds at the end, so they are just mixed in. Check the sweetness, if it’s not sweet enough, you can add more maple syrup here. Remove base layer from the freezer, add raspberry layer, and put back in the freezer for at least an hour. I found an hour wasn’t long enough and the raspberry was still super soft.
Now for layer number 3. Melt the coconut oil over a low heat, then stir in the cacao powder. Once smooth, add the maple syrup.I found 1/4 cup wasn’t anywhere near sweet enough for my liking. Start with a quarter cup though. Pour this layer over the raspberry layer and chuck it back in the freezer to set (approx. 2-3 hours, I tried some the next day, and it was even better, if you can stand to leave it that long, then do!)
When it is set, cut into slices. These are really quite rich, the slices do not need to be large!! They need to be kept in the freezer, but make sure you take them out a good 20 minutes before you want to eat them, unless you want to eat them frozen.

Dietary Information: Dairy Free, Egg Free, Gluten Free, Raw, Refined Sugar Fee, Vegan, Wheat Free
Don’t for get to check out my other recipes!

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