If This Isn’t A Healthilicious Sweet For Your Valentine, I Don’t Know What Is!
This raw chocolate raspberry slice just screams ‘love’ if you ask me! Look at that amazing raspberry pink centre and that decadent chocolate top and base! I know that my heart would be all a-flutter if these were to find themselves gifted to me by a valentine!
Allow yourself enough time to make these however, as it does require soaking the cashews and freezing the separate layers. Other than that it is simple and straight forward to make. Oh, and totally healthy packed full of nutrient dense clean food ingredients.
Of course these would be lovely any day of the year (!), but if you were to get creative for Valentines Day, they would look super cute cut out into heart shapes with a cookie cutter – a little bit of love in every slice!
Raw Chocolate Raspberry Slice
Dairy Free, Egg Free, Gluten Free, Raw, Refined Sugar Fee, Vegan, Wheat Free
- 1 cup almonds
- 1/3 cup cacao
- 1/3 cup desiccated coconut
- 3 tbs melted coconut oil
- 1/2 cup dates, soaked
- 2 cups fresh or frozen raspberries
- 2/3 cup raw cashews, soaked for 6 hours or overnight
- 1/2 cup desiccated coconut
- 1/3 – 1/2 cup pure maple syrup (depending on preferred sweetness)
- 1 tbs chia seeds
- 1/2 cup of coconut butter (or cacao butter or coconut oil)
- 1/2 cup of cacao powder
- 1/4 cup of organic maple syrup
- Pour boiling water over the dates and leave to soak.
- Process the almonds, cacao and coconut in your food processor until they are a flour-like consistency. Add coconut oil and dates and process. Press this mixture into a square pan and put in the freezer to chill while you make the next layer.
- Process all ingredients for the middle layer except the chia seeds until combined. Add chia seeds and pulse once or twice to stir through. Taste and add extra maple syrup if desired.
- Pour this over the top of the base layer and return to the freezer to set before topping with the chocolate layer (approx. 1 hour – plenty of time to clean up your food processor, make a cup of tea and start on the next layer).
- For the chocolate layer, melt coconut butter over a low heat, before whisking in the cacao powder. Once smooth, add the maple syrup. Start with a quarter cup and add more if you prefer things a little sweeter. Pour this layer over the raspberry layer and place it back in the freezer to set (approx. 2-3 hours).
- Remove from the freezer when firm and slice into desired size. Store in the freezer and remove about 15 minutes before serving. The defrosting time will depend on how big you have cut your slices.
Source: Frankie’s Feast