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.
By Nourishing Amy
Dark Chocolate Raspberry and Apricot Bars
Prep Time: 15 minutes
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
Soak the dried apricots in boiling water for 10 mins, then drain. Line a dish or container with baking parchment (approx. 24cm x 16cm).
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.
Press the mixture firmly into the lined dish and smooth over the top. Top with the crushed freeze-dried raspberries.
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.