This dreamy raw chocolate slice is gluten free, vegan and dairy free (if you substitute the chocolate for dairy free alternative). The chocolate nut base has a perfect crunch to it with the sweet raspberries on top and the chocolate finish is a mouth full of heaven!
Ingredients (12 small slices)
1/2 cup dates
1 cup almonds or 1 cup almond meal
2 tbsp cocoa powder
3 tbsp coconut oil, melted
2 cups fresh or frozen raspberries
2/3 cups cashews
4 tbsp shredded coconut
2 tbsp honey
1/2 cup white chocolate buttons (or dark/ milk chocolate)
2 tbsp coconut oil
To make the base: add the base ingredients to a food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spoon. Place it in the freezer.
To make the raspberry layer, blend the cashews first then add the remaining ingredients in a food processor. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.
To make the chocolate layer, melt the coconut oil in saucepan on low heat and add the chocolate buttons. Mix to combine until completely melted then pour the chocolate on top of the raspberry layer. Place back into the freezer and let it set completely, approximately another hour or so. You want to ensure that the slice has completely set, to allow for easier slicing.
Remove from the tin, slice straight away and store in an airtight container in the freezer. I recommend keeping stored in the freezer as the middle layer melts quite easily.