With a nutty, chocolate base, a soft raspberry jam-like layer, and chocolate glaze on top, these easy No-Bake Chocolate and Raspberry Squares will have you reaching for seconds.
This Raw Chocolate Raspberry Slice is at the top of my dessert list. I love finding flavors that work well together in a slice and this classic pairing of chocolate and raspberry is no exception. The layers of this slice work so well together; the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more.
Step By Step Guide
Base
- Add all ingredients to the Thermomix for 20 seconds on speed 7.
- Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.
Middle Layer
- Add all ingredients to the Thermomix for 10 seconds on speed 7.
- 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.
Top Layer
- Melt the coconut oil in the Thermomix. 100c for 1.30 minutes on speed 2
- Add the organic maple syrup mix for 3 seconds on speed 4.
- Whisk in the cacao powder for 10 seconds on speed 5.
- Pour over the middle layer and smooth over with the back of a spoon
- Put back into the freezer and let it set completely (around 1 hour).Remove from the tin, slice straight away and store in an airtight container in the freeze (I recommend the freezer as the raspberry layer softens easily).
No-Bake Chocolate and Raspberry Squares
- Total Time: 20 minutes
- Yield: 20 bars 1x
Description
These delicious chocolate raspberry bars are a really easy dessert to make and are made up of three amazing layers.
Ingredients
Bottom Layer
- 130g raw cashew
- 30g Cacao powder
- 60g coconut oil
- 12 Medjool dates, pitted
Middle Layer
- 260g frozen raspberries
- 90g raw cashew
- 20g shredded coconut
- 130g organic maple syrup
- 20g coconut oil
Top Layer
- 90g coconut oil
- 55g cacao powder
- 75g organic maple syrup
Instructions
Base
- Add all ingredients to the Thermomix ingredients for 20 seconds on speed 7.
- Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.
Middle Layer
- Add all ingredients to the Thermomix ingredients for 10 seconds on speed 7.
- 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.
Top Layer
- Melt the coconut oil in the Thermomix. 100c for 1.30 minutes on speed 2
- Add the organic maple syrup mix for 3 seconds on speed 4.
- Whisk in the cacao powder for 10 seconds on speed 5.
- Pour over the middle layer and smooth over with the back of a spoon
- Put back into the freezer and let it set completely (around 1 hour).Remove from the tin, slice straight away and store in an airtight container in the freeze (I recommend the freezer as the raspberry layer softens easily).
- Prep Time: 20 mins
- Category: Cake
- Method: Baking
- Cuisine: American
