These vegan, raw raspberry slice bars were a delicious accident.
I was actually making something else and ended up with a chocolate-y mess (i.e. a recipe that didn’t quite turn out right) that I just couldn’t toss out. Instead, they became the base for these raspberry slice bars.
My sister and I were baking in the kitchen – baking is a relative word, since we’re talking raw here – and I was thinking about lemon squares, but ended up with a chocolate base after the chocolate mess, thus – raspberry. It reminded me of how you begin to make nanaimo bars, melted chocolate is mixed with nuts and coconut, so I thought i’d try it out for the base and then go from there.
This recipe actually turned out perfectly – how ironic. They’re almost like a raw cheesecake, but more of a slice/bar treat. When I think of cheesecake, I think of heavy, thick, and creamy – like my raw chocolate cheesecake. This Raspberry Slice is light and silky.
Its Gluten Free, Refined Sugar Free, Vegan, and Raw – and 100% amazing. I made it in a loaf pan, so it’s the perfect size for two (lots of leftovers), four or six people. It’s best kept in the freezer, so you can freeze it and have a treat on hand for those nights you’re craving a little something sweet or a mid-afternoon pick-me-up.
This Raspberry Slice is pretty in pink, just in time for Spring & Easter.
- 1/3 cup raw cacao powder
- 3-4 Tbs coconut oil
- 1/4 cup unsweetened coconut
- 1/4 cup walnuts
- 1/4 cup pecans
- 1 1/2 cups frozen raspberries
- 2/3 cup raw cashews, soaked for 6 hours or overnight
- 4 Tbs maple syrup (or honey if not vegan)
- 1 Tbs. water
- 2 Tbs. coconut oil
- 1 Tbs. maple syrup
- 4-5 Tbs. cacao powder
- In double boiler, or in saucepan on low, melt coconut oil. Add cacao powder. Stir until melted. Remove from heat.
- Add coconut, walnuts and pecans to blender or food processor. Blend until small crumbs form. Stir into melted chocolate.
- Add mixture to a lined loaf pan, smooth out with the back of a spoon and place in the freezer to set.
- Blend all ingredients in high-speed blender - you may need to scoop it down a couple times, or if your blender has a tamper (blender stick) use that to stir it around. Blend until silky-smooth.
- Pour over base and smooth with a spatula or back of a spoon. If you like, add some raspberries to the top and press down. Place into the freezer for at least 1 hour.
- Melt the coconut in a double boiler on low heat, or in microwave on 1 minute intervals until melted. Add maple syrup to the double boiler and whisk until combined. Whisk in the cacao powder, and continue to whisk until smooth.
- Remove from heat and cool slightly.
- Once your slice is set, remove from freezer and slice into long, pieces. Using a pastry bag, or small ziplock bag, fill with melted, cooled chocolate. Snip the end of a ziplock bag, and drizzle over top.
- Keep in freezer. Best if taken out 10 minutes before serving.