Lovely little things // Week 41

Raw chocolate slices with raspberry and coconut

Raw chocolate slices with raspberry and coconut
I have been so excited to share the beyond delicious recipe for these colorful raw slices with you guys! They are based on my recipe for raw chocolate slices with coconut and almonds, but with an added layer of raspberry and coconut, I love the freshness it brings to an otherwise quite heavy treat.

Like I shared in my blogpost from yesterday I have been enjoying these babies all throughout last week and it has just been such a treat to cosy up on the couch with one of these slices, a cup of tea and a new episode of Power – it does not get much better than that! ❤︎

You can find more chocolate recipes right here!

Raw chocolate slices with raspberry and coconut Raw chocolate slices with raspberry and coconut Ingredients – yields 10 slices:

chocolate/almond base:
1 cup (equals about 2 1/4 deciliter or 138 grams) almonds
1 cup (equals about 2 1/4 deciliter or 80 grams) shredded coconut
1 cup (equals about 2 1/4 deciliter or 265 grams) pitted dates, packed
1 teaspoon pure vanilla powder – buy it right here!
3 tablespoons raw cacao powder – buy it right here!
A pinch of fine sea salt
2 tablespoons pure maple sirup
2 tablespoons coconut oil, melted – buy it right here!

Raspberry Layer:
1 cup raspberries (equals about 2 1/4 deciliter) – frozen are fine, but let them thaw first
1 cup (equals about 2 1/4 deciliter) shredded coconut
1/2 teaspoon pure vanilla powder – buy it right here!
2 tablespoons pure maple syrup
2 tablespoons coconut oil, melted – buy it right here!

Raw chocolate frosting:
1/3 cup (equals about 1 deciliter) coconut oil, melted – buy it right here!
1/3 cup (equals about 1 deciliter) raw cacao powder – buy it right here!
3 tablespoons pure maple sirup
A pinch of sea salt

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Raw chocolate slices with raspberry and coconut Raw chocolate slices with raspberry and coconut
Directions:
To make the base simply start by adding the almonds to a food processor and pulse until they are chopped – how finely chopped you want them is completely up to you, I personally like to keep some texture and crunch. Then add the shredded coconut, vanilla powder and cacao powder and give it a quick pulse. Add the rest of the ingredients and pulse until you have a sticky and cohesive dough (my food processor was acting up, which is why you can see that some of the dates were not blended properly in mine, but they still tasted amazing). Line a bread tin with parchment paper and add the date mixture, use a spoon (run it under water first so it doesn’t stick) to evenly divide the mixture and to press it in tight. Put it in the freezer to set while you make the raspberry layer.

To make the raspberry layer simply add all the ingredients to a food processor and pulse until everything is well mixed and sticks together. Pour the raspberry mixture onto the base and make sure to divide it evenly. Put it in the freezer to set while you make the frosting.

Whisk together the ingredients for the chocolate frosting and pour it onto the raspberry mixture in the bread tin – if you’d like you can add some extra toppings as well, I added coconut chips, freeze-dried raspberry and finely chopped almonds. Let it set in the freezer for an hour or two before serving. When it is ready to be served, cut it into thin slices and store any leftovers in the fridge in an airtight container, enjoy!

Raw chocolate slices with raspberry and coconut Raw chocolate slices with raspberry and coconut

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Lovely little things // Week 41