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Chocolate Raspberry Slice

Chocolate Raspberry Slice

I’ll admit, there is a lot of raw desserts that I’ll pass up. I’d so much rather a cake, baked good or a loaf of fresh sourdough bread over a date/nut filled treat. But, with every rule comes an exception. And I’ll make an exception for a few raw desserts, that I can count on one hand.

This chocolate raspberry slice being almost at number one on the exception list.

It took me a while to get this recipe quite right. I ended up doubling the base recipe to create a thicker base. If you prefer it thinner, use a bigger sized tin simply halve the base ingredients and make as follows. The middle raspberry chia jam layer is a little oozy. I didn’t want to add any more sugar because I enjoy the tartness of the berries against the rich chocolate and coconut components. It is a little messy, but so many foods worth enjoying are messy! One other thing to add, this slice isn’t technically raw. The dark chocolate ain’t raw so if that’s your thing, you can make a raw vegan chocolate using coconut oil or cacao butter which you can use that funky feature google for!


Vegan Choc Raspberry Slice 

vegan, dairy free & gluten free


1 cup dates, pitted, soaked in boiling water for 2 minutes and drained
1 cup cashews, raw or roasted - unsalted
1 cup coconut, shredded or dessicated
1/3 cup cacao powder 
2 tbsp coconut oil  
1 tbsp maple syrup
pinch of salt 

1 cup frozen raspberries, thawed 
2 tbsp chia seeds 

100g dark chocolate
1 tbsp coconut oil
1 tbsp maple syrup (depending on how sweet you like it) 
pinch of salt 


1.     Mix the thawed raspberries and chia seeds together in a bowl. Set aside. Continue to stir whilst making the base. 

2.     Add the drained dates, cashews, coconut, cacao, coconut oil, maple syrup and salt into a food processor and process until combined. You’ll know when it is ready when you can press some of the mixture together and it doesn’t fall apart. The best way to explain this is slightly moist but sticky. 

3.     Pour the mixture into a lined square 14 x 14 cm cake tin/pan (or similar) and press down with your hands until compact and even. 

4.     Once the chia seeds have absorbed all the liquid and the jam is set and firmer, pour it mix over the base layer, and spread evenly. Pop in the fridge while you make the top layer.

5.     For the top layer. Melt the chocolate in a small bowl, whisk in the coco oil, maple syrup and salt until combined. Pour over the slice, spreading evenly with a spatula. 

6.     Return the slice to the fridge until the chocolate is soft and firm, but not completely set. This will make it easier to cut.

7.     Slice using a hot, sharp knife. To heat knife, run it under hot/boiling water. It will help to not crack the chocolate. 

8.     Store slice in the fridge for up to a month. 



-      Cut the slice before the chocolate fully sets to avoid any cracks. A warm knife helps too. Run it under hot water and dry before slicing. Clean or wipe between slices. 

-      The base would make really delicious bliss balls. Simply complete recipe up to step 3 and roll into balls instead with an optional desiccated coconut outer. Easy! 

-      I’ve used regular pitted dates in this recipe for cost and ease purposes. Have a bag in the pantry ready to go. I’m a big lover of medjool dates but the cost, not so much. If you have medjool dates on hand, pit them and no need to soak. I’d say about 10 would do the job.


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