Raspberry and Chocolate are such a great combination and they work beautifully in this delicious Raw Raspberry Chocolate slice. The raspberry centre is smooth and creamy with the slight tang that raspberries bring. It is Gluten-free, Vegan and Refined Sugar-free making it a healthier choice when you feel like reaching for something sweet.
The colour contrast of the berry filling against the dark base and chocolate topping make this a very pretty raw slice.
Like all raw slices this is best kept in the fridge or freezer. I prefer to keep mine in the freezer and remove 5 minutes before eating.
About The Ingredients
- Raw Cacao Powder – available from Health Food Stores and also most supermarkets in Australia have a Health Foods section.
- Medjool Dates – please don’t substitute with normal dried dates. Medjool Dates have more moisture in them which is why they are used in raw desserts like this.
- Freeze Dried Raspberries – while not necessary, they do add a more intense raspberry flavour but the slice is still delicious without it.
- Raspberries – fresh or frozen is fine. If you don’t have raspberries, feel free to use any berries. I’ve made this before with mixed frozen berries and it was delicious.
Method / Tips
When lining the baking tin, make sure you have an overlap of baking paper on all four sides as this will help give you something to hold onto when easing the slice out of the tin.
Once you have made the base, make sure you clean your high speed blender before making the raspberry filling as you want to have a clean berry colour for this layer.
Make sure you allow time for each layer to set. This is not a difficult recipe, but you do need to allow about an hour for each layer to set in the freezer before adding the next one.
To Serve / Suggestions
This slice is delicious as is. I sometimes sprinkle some crushed freeze-dried berries over the slice and plate for presentation.
Freeze the slices in an airtight container with baking paper between each layer to avoid the slices from sticking together.
The slice will keep for up to 3 months in the freezer. Remove 5-10 minutes before eating.
After more raw, clean eating treat ideas? Take a look at my Raw Lemon Slice.
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!
- baking tin
- small saucepan
- Baking paper
- high speed blender
- 1/2 cup cacao powder raw
- 60 ml coconut oil melted
- 12 medjool dates pitted
- 150 g raw cashews
- 1/3 cup dessicated coconut
- 125 ml maple syrup pure
- 250 g raspberries fresh or defrosted
- 150 g raw cashews
- 1/4 cup freeze-dried raspberries (optional)
- 1/3 cup coconut oil
- 80 ml maple syrup pure
- 1/3 cup cacao powder raw
- Line a 20cm square baking tin with baking powder so that it overlaps on opposite sides (a loose bottom tin helps too).
For the Base:
- Place all ingredients into a high speed blender and blend until the mixture forms very fine breadcrumbs and sticks together when pressed between your finger and thumb.
- Spread and press mixture evenly into the base of your tin to form the first flat layer. Freeze for 1 hour.
For the Filling:
- Place all ingredients into a clean high speed blender and blend until creamy and smooth.
- Spread this mixture evenly over the base layer and return to the freezer for 1 hour to set.
For the Topping:
- Put the coconut oil into a small saucepan and place over a low heat until just melted. Add maple syrup and stir to combine. Add cacao powder and stir again until mixture is completely smooth.
- Pour this topping quickly and evenly over the raspberry layer, tilting the cake tin to allow the chocolate to cover the entire surface before it sets.
- Freeze slice for at least 3-4 hours or overnight to set.
- Gently remove slice from tin by holding the overlapped sides of baking paper, and easing it out gently. Slice with a hot knife (run knife blade under hot water and dry. Repeat after every cut to achieve clean slices) into 18 slices. Place slices into an airtight container lined with baking paper and freeze. Remove slices from freezer 5-10 minutes before eating.Slices will keep in the freezer for up to 3 months.