This slice is a delish treat to have in the fridge or freezer for sweet fixes! Both the base on its own and the berry layer are great on their own, or you can do the full recipe that I’ve adapted this from, complete with melted chocolate on top, at www.becomingness.com/raw-chocolate-raspberry-slice
Choc nut slice /Base
If you are doing this layer only, it’s necessary to double this so it is a single layer slice. (Or use a much smaller slice tin for a single batch)
- 12 medjool dates, pitted
- 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
- 1/3 cup raw cacao powder
- 3 tablespoons coconut oil, melted
- Optional: add a tablespoon of chia seeds for an omega oil hit in this!
Raspberry Layer (optional)
- 2 cups fresh raspberries (I did half strawberries, half raspberries)
- 2/3 cup raw cashews or macadamias
- 4 tablespoons shredded/ desiccated organic coconut
- 6 tablespoons pure maple syrup or rice malt syrup
- 1 tablespoon coconut oil, melted
- To make the base: add the base ingredients to a high speed blender or food processor and blend until it sticks together when pressed - longer for more fudge-like consistency, or less for more nutty crumbly version. Spoon mixture into a lined slice tin and press down. Place it in the freezer. You can cut it up and serve as is (having done the double recipe) if you just want a chocolate slice.
- To make the raspberry layer as well, blend all raspberry layer ingredients except the coconut oil in a high speed blender/ food processor until smooth. Add coconut oil and blend until well combined. 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 to set.
Or for a “nut free choc bliss ball”/slice alternative I’ve seen on @my_kids_lick_the_bowl ‘s website
1cup sunflower seeds
1cup dates
1 cup raisins
1/4 cup cacao
1TBS coconut oil
