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By Nourishing Amy

Chocolate Raspberry Coconut Slices

timerPrep Time: 20 minutes

groupsServes: 8 People

Sweet, tangy, rich and chocolate, these triple layered bars have it all: a no-bake chocolate brownie base, a raspberry coconut “bounty” bar layer and a thick topping of Dark Raspberry Chocolate. These bars are easy and quick to make, naturally vegan, gluten-free, grain-free and fun to make.

Ingredients

For the Base:

5oz medjool dates, pitted weight

1/3 cup smooth cashew or almond butter

¼ cup cocoa powder

2 tsp coconut oil, melted

A pinch of salt

For the Raspberry Coconut:

1 cup fresh or frozen raspberries

1 cup desiccated coconut

3 tbsp maple or agave syrup

¼ cup thick coconut yogurt, or coconut cream*

¼ cup coconut oil, melted

½ tsp vanilla essence

For the Topping:

1 cup Divine Dark Chocolate with Raspberries Bar, chopped small

1 tbsp coconut oil

Freeze-dried raspberries

Extra desiccated coconut

Method

Step 1

Start by reducing the raspberries for the filling: add the fresh or frozen berries to a saucepan and warm through. Once soft enough, mash with a fork and then allow to bubble over a high heat, stirring almost constantly for 10-11 minutes or until reduced by half. It will be rich, thick and glossy. You should now have ¼ - ½ cup of raspberries. Allow to cool completely in the fridge.

Step 2

Line a 9x5-inch loaf pan with parchment paper.

Step 3

Make the base: soak the medjool dates in boiling water for 10 minutes to soften and then drain. Add the dates to a blender with the cashew/almond butter, cocoa powder, coconut oil and salt. Blend to a sticky mix. Press into the tin to make an even base and chill while you make the next layer.

Step 4

For the raspberry coconut filling: add the reduced raspberries to a mixing bowl with all the other filling ingredients and stir until sticky. Spoon on top of the chocolate base and smooth over the top. Chill in the fridge for 45 minutes.

Step 5

For the topping: melt together the dark raspberry chocolate and coconut oil till smooth then pour over the raspberry coconut layer. Top with freeze-dried raspberries and extra desiccated coconut, if desired, and chill in the fridge for 45 minutes or until set.

Step 6

Lift out of the pan and use a sharp hot knife to carefully slice into 8 bars (or 16 smaller squares). Enjoy straight away or keep in the fridge for 5-7 days in a sealed container. The bars will freeze for up to 1 month.

*

*

if using coconut cream, place 1 can of full-fat coconut milk in the fridge overnight. In the morning, without shaking the tin, scoop off ¼ cup of the solid part (the cream) and use in the recipe. Save the rest for smoothies and curries.

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