Author Notes
These Chocolate and Raspberry slices are a real treat. They’re sweet, chocolatey and decadent and make the perfect end to a show stopping meal. —Madeleine Shaw
Ingredients
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Chocolate Base
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12
medjool dates
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100 grams
pecans, walnuts or almonds
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4 tablespoons
raw cacao/cocoa powder
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3 tablespoons
melted coconut oil
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Raspberry Layer
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300 grams
raspberries
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80 grams
cashews
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2 tablespoons
desiccated coconut
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6 tablespoons
honey
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1 tablespoon
coconut oil
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Chocolate Topping
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3 tablespoons
melted coconut oil
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2 tablespoons
maple/date syrup
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3 tablespoons
raw cacao
Directions
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In a food processor mix the base together for a few minutes, until fully combined. You are looking for a dough like consistency. Push the dough into a small baking tray or loaf tin, lined with baking paper, so it is 1-2 cm thick.
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Place in the freezer while you make the next layer.
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Blend the ingredients for the raspberry layer together in a blender then pour over the base and pop in the freezer for half and hour.
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When this has been in half an hour place the coconut oil, maple syrup and cacao in a saucepan on a low heat and stir well until it smells like melted chocolate. Allow to cool then pour over the raspberry slice, pop it back in the freezer for half an hour then into the fridge until you want to dig in. Cut into slices and enjoy.
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This will last for 2 weeks in the fridge, but will probably be eaten in 5 minutes!
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