One of my friends requested a raw chocolate raspberry cheesecake for her birthday earlier this year. I made it and it tasted pretty good but the colour was a little lack lustre and it tasted too much like cashews for me. Usually having things turn out pretty good but not perfect motivates me to make it again but for some reason I just lost interest in this one. That is until I saw this recipe from Mind Body Green. I couldn’t believe how vibrant and red the raspberry layer was. And so, I was inspired once again, hooray!
I managed to make this slice one night after work and was so happy to find that I had all the ingredients sitting in my pantry. If you cook raw/vegan foods often this will be a breeze for you. And while I have said to soak your cashews in the recipe, I’ll let you in on a secret. Its not 100% necessary. If you have time then its a good idea, but if you forgot to soak your cashews then there is no reason to throw in the towel! I didn’t soak mine and I got nothing but praise for these babies.
While the recipe does require you to clean out the food processor between the base and middle layers, it is pretty simple beyond that. Process, press, freeze, repeat. Then top with a heap of chocolatey goodness.
Now that I have convinced you that this recipe isn’t all that hard, despite the 3 layers, I had better let you know just how good it tastes (you know, in case the ‘chocolately goodness’ didn’t get you). The original recipe had a little bit of coconut in the middle layer but I couldn’t resist the urge to step that up a notch and add it to the base layer and then top the whole slice with it as well. To be honest, I added so much coconut to this that I contemplated making the title Raw Chocolate Raspberry Coconut Slice. But I decided not to… because if you don’t like coconut you can just leave it out of the base, reduce it in the middle and leave it off the top.
On the topic of coconut, I might have mentioned my love of coconut butter in a previous post. I resisted the temptation to buy it for so long because it is not exactly cheap. But one day I caved a bought it for a specific recipe and now I’m hooked. It is just a lot creamier than coconut oil which I love, especially when it comes to homemade chocolate. Having said that, if your willpower is stronger than mine and you don’t have any coconut butter, then coconut oil will do the trick.
Raw Chocolate Raspberry Slice
Dietary Information: Dairy Free, Egg Free, Gluten Free, Raw, Refined Sugar Fee, Vegan, Wheat Free
Prep Time: 30 mins (plus ~3 hours freezing time)
Makes: 9 very large squares, 12 medium squares or 36 bite size squares
- 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.