Raw Vegan Raspberry Chocolate Slice

TIME: 30 mins

​A recipe inspired by Rainbow Nourishments; Vegan raspberry slice or raspberry bounty bar loaded with chocolate and coconut. No-bake, refined sugar-free, gluten-free, and easy to make!

INGREDIENTS:

Base

• 1½ cups (160g) roasted or raw almonds, or any other nuts/seeds
• ¾ cup (150g) pitted dates*
• ¼ cup (25g) raw cacao powder
• Pinch of salt
  *if dates are dry, soak them in warm water for at least 2 hours

Raspberry Coconut Filling

• 3 cups (375g) frozen or fresh raspberries
• 3 cups (240g) desiccated coconut
• ⅓ cup (115g) rice malt syrup, or any other liquid sweetener
• ½ cup (120g) canned coconut cream, solid part only
• ½ cup (120g) coconut oil, melted
• 1 tablespoon beetroot powder, optional (for colour)

Chocolate Ganache topping

• 1½ cups (255g) roughly chopped chocolate
• ¼ cup (60g) canned coconut cream, solid part only
• 3 tablespoons freeze-dried raspberries, optional (to decorate)

EQUIPMENT: Food processor 20cm (8-inch) square baking tin or container

STEPS:

To make the base:

1. Add the almonds (or other nuts/seeds) to a food processor and process until it forms coarse crumbs.
2. Drain the dates.
3. Add the remaining base ingredients to the food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.
4. Line a 20cm (8-inch) square baking tin or container with baking paper.
5. Press the base mixture into the tin to cover the bottom. Set aside.

1. Add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy mixture.
2. Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined.
3. Firmly press the mixture into the baking tin on top of the chocolate crust.

To make the topping:

1. Add the chocolate and coconut cream to a small saucepan or double boiler over low heat. Mix until melted and smooth.
2. Pour the ganache over the slice and immediately tilt the tin around so the ganache is spread evenly.
3. If desired, sprinkle the freeze-dried raspberries on the wet chocolate.
4. Cover the slice and set it aside in the fridge for 2 hours or until very firm.
5. Remove the slice from the tin. Use a sharp knife to cut the slice as desired.
6. Enjoy immediately or store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 1 month.