Today I’m sharing a recipe for a Raw Raspberry & Chocolate Slice.
I was looking through my recipes this week and came across this recipe that I had saved from one of those free magazines you can get from the supermarket.
It is an easy recipe to make and tastes very nice, sort of a spin on ‘cherry ripe’.
Having the raw chocolate topping helps to keep this slice healthier.
Raw Raspberry & Chocolate Slice
Makes approx. 12 pieces
Ingredients
Base
3/4 cup almond meal
10 pitted dates
1 ½ tbsp. cacao powder
2 ½ tbsp. almond butter
1 tbsp honey
Filling
1 cup raw, natural cashews
250g fresh raspberries
½ cup desiccated coconut
2/3 cup coconut oil
1 tsp vanilla paste
1/3 cup honey
Chocolate topping
40g cacao butter
1 tbsp. coconut oil
1/3 cup cacao powder
2 tbsp. maple syrup
Method
Prepare a 20 x 20 cm tin by lining with baking paper* For the Base – Place all of the ingredients into a food processor and mix until combined.
* Spread the mixture over the base of the tin, pressing it out evenly and refrigerate.
* For the filling – process the cashews until they are fine crumbs.
* Add the remaining ingredients and process for 2 minutes until the mixture looks smooth and creamy. Pour the mix over the base spreading it evenly. Return the tin to the fridge for 20 minutes.
* To make the chocolate topping, melt the cacao butter and coconut oil and mix in the cacao powder and maple syrup. Once well combined, pour the chocolate over the raspberry filling. You will need to work quickly as the chocolate may start to set if the filling is really cold.
Refrigerate till the chocolate is hard, then lift from the tin and slice into squares.
The slice will need to be kept refrigerated till served.
I think this recipe could be made using different berries if raspberries are not to your taste.
I hope you enjoy this slice as much as we did.
Till the next post,
Live clean n Prosper