Chocolate and Raspberry slice

By Madeleine Shaw
October 11, 2016
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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

Makes: 6

  • Chocolate Base
  • 12 medjool dates
  • 100 grams pecans, walnuts or almonds
  • 4 tablespoons raw cacao/cocoa powder
  • 3 tablespoons melted coconut oil
  • Raspberry Layer
  • 300 grams raspberries
  • 80 grams cashews
  • 2 tablespoons desiccated coconut
  • 6 tablespoons honey
  • 1 tablespoon coconut oil
  • Chocolate Topping
  • 3 tablespoons melted coconut oil
  • 2 tablespoons maple/date syrup
  • 3 tablespoons raw cacao
  1. 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.
  2. Place in the freezer while you make the next layer.
  3. 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.
  4. 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.
  5. This will last for 2 weeks in the fridge, but will probably be eaten in 5 minutes!

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