Chocolate Raspberry Coconut Slices (Print version)

No-bake Chocolate Raspberry Coconut Slices with a fudgy cocoa base, tart berry coconut center, and glossy dark chocolate topping.

# Ingredients:

For the chocolate base

01 - 1 cup packed pitted Medjool dates (140 g)
02 - 1/3 cup (90 g) smooth almond butter, cashew butter, or tahini
03 - 1/3 cup (30 g) unsweetened cocoa powder
04 - 2 tablespoons coconut oil, melted
05 - 1/4 teaspoon fine salt

For the raspberry coconut layer

06 - 1 1/4 cups (150 g) fresh or frozen raspberries
07 - 1 1/2 cups (120 g) unsweetened desiccated coconut
08 - 3 tablespoons (45 ml) maple syrup
09 - 1/4 cup (60 g) thick coconut yogurt or coconut cream
10 - 1/4 cup (60 g) coconut oil, melted
11 - 1/2 teaspoon vanilla extract

For the chocolate topping

12 - 5 oz (150 g) dark chocolate, chopped
13 - 1 tablespoon coconut oil
14 - 2 tablespoons freeze-dried raspberries, lightly crushed, optional
15 - 1 tablespoon desiccated coconut, optional

# Instructions:

01 - Place the raspberries in a small saucepan over medium heat. Cook, mashing with a fork and stirring often, for 8-10 minutes until thick, glossy, and reduced by about half. Cool completely.
02 - Line an 8x8-inch (20x20 cm) pan with parchment paper, leaving overhang on two sides for lifting the slice out later.
03 - If the dates feel firm, soak them in hot water for 10 minutes, then drain well. Blend dates, almond butter, cocoa powder, melted coconut oil, and salt in a food processor until sticky and evenly combined.
04 - Press the base firmly into the lined pan in an even layer. Refrigerate while you make the coconut filling.
05 - In a bowl, stir the cooled raspberry reduction with desiccated coconut, maple syrup, coconut yogurt, melted coconut oil, and vanilla until evenly pink and thick. Spread over the base and chill for 45 minutes.
06 - Melt the dark chocolate with 1 tablespoon coconut oil until smooth. Pour over the chilled raspberry coconut layer, spread evenly, and sprinkle with freeze-dried raspberries and coconut if using.
07 - Chill for 45 minutes, or until the chocolate is set. Lift from the pan and cut into 12 slices with a sharp knife warmed under hot water and wiped dry.

# Good to know:

01 - Includes about 90 minutes of inactive chilling time.
02 - Keep refrigerated for the cleanest layers and best texture.
03 - Use certified gluten-free chocolate if needed.

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