Raw Foods

 

 

Raw Chocolate Raspberry Slice 

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Description:
These raw chocolate-raspberry brownie bars are at the top of my dessert list, but I always say that when I make a new dessert! I love finding flavors that work well together, and this classic pairing of chocolate and raspberry is perfect. The layers of this recipe work so well together; the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more.

Red Raspberries contain strong antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline. They are high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.

They are also a very good source of copper and a good source of vitamin K, pantothenic acid, biotin, vitamin E, magnesium, folate, omega-3 fatty acids, and potassium.




Ingredients:
Base Layer

1 cup almonds or 1 cup raw nuts (either almonds, macadamias or cashews work well. You can use one type or a mixture)
1/3 cup cacao
1/3 cup desiccated coconut
3 tbs melted coconut oil
1/2 cup dates, soaked
Raspberry Layer

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
Top Layer

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


Directions:
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.


Servings: 9 very large squares, 12 medium squares or 36 bite size squares


Nutrient Information:
Dietary Information: Dairy Free, Egg Free, Gluten Free, Raw, Refined Sugar Fee, Vegan, Wheat Free


Notes: Prep Time: 30 mins (plus ~3 hours freezing time)


Special Diet: Celiac, Gluten Free, Vegetarian


Category: Raw Foods

Submitted By: Mind Body Green



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