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By Nourishing Amy

Dark Chocolate Raspberry and Apricot Bars

timerPrep Time: 15 minutes

groupsServes: People

Fruity and nutty slices infused with chocolate and raspberries. A raw, vegan and gluten-free snack or dessert with a thick and chewy apricot, almond and chia seeds chocolate base topped with freeze-dried raspberries and covered in creamy dark chocolate with raspberries. Perfect with a cup of tea or anytime of day.


200g almonds
300g dried unsulphured apricots
2 tbsp chia seeds
2 tbsp raw cacao powder
20g freeze-dried raspberries, crushed
180g Divine Dark Chocolate with Raspberries
2 tbsp coconut oil


Step 1

Soak the dried apricots in boiling water for 10 mins, then drain. Line a dish or container with baking parchment (approx. 24cm x 16cm).

Step 2

Blitz the almonds in a food processor until crumbly but not too fine. Add in the drained apricots, chia seeds and raw cacao powder and process until sticky and the mixture holds together.

Step 3

Press the mixture firmly into the lined dish and smooth over the top. Top with the crushed freeze-dried raspberries.

Step 4

Melt the chocolate and stir through the coconut oil until creamy. Pour over the freeze-dried raspberries and allow to set in the fridge for 1-2 hours. Slice once cool and keep in an airtight container for 3-5 days.

Made using Divine 70% Dark Chocolate with Raspberries

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