Chocolate Raspberry Coconut Slices (Print Version)
# Ingredients:
→ Base
01 -
140g medjool dates, pitted weight
02 -
90g smooth cashew/almond butter or tahini
03 -
30g cocoa powder
04 -
2 tbsp coconut oil, melted
05 -
A pinch of salt
→ Raspberry Coconut Layer
06 -
150g fresh or frozen raspberries
07 -
120g desiccated coconut
08 -
45ml (3 tbsp) maple or agave syrup
09 -
60g thick coconut yoghurt, or coconut cream
10 -
60g coconut oil, melted
11 -
½ tsp vanilla essence
→ Topping
12 -
150g dark chocolate, chopped small
13 -
1 tbsp coconut oil
14 -
Freeze-dried raspberries
15 -
Extra desiccated coconut
# Instructions:
01 -
Add fresh or frozen berries to a saucepan and warm through. Once soft, mash with a fork and allow to bubble over high heat, stirring almost constantly for 10-11 minutes until reduced by half (to about 75g). It will be thick and glossy. Cool completely in the fridge.
02 -
Line a 9×5-inch loaf tin with parchment paper.
03 -
Soak the medjool dates in boiling water for 10 minutes to soften, then drain. Add dates to a blender with the nut butter, cocoa powder, coconut oil and salt. Blend to a sticky mix. Press into the tin to make an even base and chill while preparing the next layer.
04 -
Add the reduced raspberries to a mixing bowl with all other filling ingredients and stir until sticky. Spoon on top of the chocolate base and smooth over. Chill in the fridge for 45 minutes.
05 -
Melt together the dark chocolate and coconut oil till smooth, then pour over the raspberry coconut layer. Top with freeze-dried raspberries and extra desiccated coconut if desired. Chill in the fridge for 45 minutes or until set.
06 -
Lift out of the tin and use a sharp hot knife to carefully slice into 8 bars (or 16 smaller squares). Enjoy straight away or store in the fridge.
# Notes:
01 -
No bake fudge brownie meets raspberry bounty bar
02 -
Keep in the fridge for 5-7 days in a sealed container
03 -
Can be frozen for up to 1 month