Quick and Easy Choc Raspberry Slice

Quick and Easy Choc Raspberry Slice

Choc Raspberry Slice

the bottom

  • 1 cup desiccated coconut
  • 1 cup almonds
  • 2 tablespoons almond butter
  • 10 medjool dates, seeds removed
  • 3 tablespoons cacao or cocoa
  • 1 tablespoon honey*
  • 1 tablespoon coconut cream (opt)
  • 1 teaspoons vanilla extract
  • pinch of salt

the middle

  • 125 grams fresh raspberries
  • 2 tablespoons honey*
  • 1 rounded tablespoon almond butter
  • 4 tablespoons coconut oil

the top

  • 6 tablespoons cacao
  • 4 tablespoons coconut oil, liquid
  • 2 tablespoons maple syrup
  1. Line a square 20cm tin with baking paper overhanging the sides.
  2. Place the ingredients for the bottom layer into your processor and blend at high speed until the mixture is completely broken down and resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
  3. Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Pour the mixture over your base, level the top and place into the fridge to set.
  4. Once the middle layer is set place the ingredients for the top layer into a bowl and mix until they are well combined. Pour the mixture onto your slice, spread it over the middle layer and place in the fridge or freezer to set and to store.
  5. Slice. Serve. Eat and enjoy.

*you can use rice malt syrup if you prefer.

notes –

  • I place the slice into the freezer for 20 minutes prior to slicing. Once sliced this can be stored and served straight from the fridge or freezer, it will not be stable at room temperature.
  • When making the chocolate topping ensure the coconut oil is not heated, you may even find it helpful to add the oil once tablespoon at a time.
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Quick and Easy Choc Raspberry Slice
4 Based on 122 Review(s)
  • Tamara -My Melbourne Thermomix

    It’s OK! My, about to turn ten, boy still loves me to hop into bed with him for cuddles, still hops in my bed for cuddles every morning and still smothers me with kisses. You have a few more years left! xxx

  • That was such a sweet write up! I don’t have any kids yet, but I can only imagine how time must feel like it’s flying as they grow up.

    The raspberry slice looks absolutely delicious, your son is one lucky boy =)

  • Sharon Ann Snowdon

    My 8 year old boy is super cuddly and I get hundreds of kisses every day. If we’re away or Daddy is away he loves to sleep in with me and I’m hoping this doesn’t change any time soon. I love the recipe and will be sharing it in my newsletter tomorrow.

    • Thank YOU!!! Your boy sounds beautiful!!! xxx

  • Cher Vialle

    Bianca what could you suggest to replace the dates with?I am trying to significantly lower my fructose intake. Thanks 🙂

    • I haven’t tested this but I would try 3 tbs liquid sweetener and a tablespoon of coconut oil. I hope this helps. x

  • Wendywoo

    I had tears in my eyes, reading this! I hope you had a lovely cuddle. This recipe looks stunning- I’m going to try NOT to make it, as I have a feeling I might scoff the lot in one sitting! xx

  • Andrea Macfarlane

    How long would you say this keeps for?

    • I keep it in the freezer so it lasts as long as it takes us to eat it, which isn’t long. In the fridge maybe 3 – 4 days…

  • Rosa Filosi

    This recipe is flawed. The middle layer came out runny. I think you left out scup of coconut too!! I am a little put out by this omission as this recipe in Australia is very expensive. The raspberries alone cost me $5.99!!!!

    • I am very sorry that it hasn’t worked for you. I have gone over the recipe and I have written it up how I made it and I made it a couple of times before sharing it here. I have had some feedback on FB from people who have made it with success so I am not sure what has happened. It may be too late but you can store and eat it straight from the freezer if that would of helped at all. I hope you find some other recipes that you enjoy.

  • Julie Duke

    I made this recipe a couple of days ago….I love it and am having lots of trouble rationing it to make it last a few more days. The day i made it, the raspberry layer was delishiously gooey still (made lunchtime and eaten for tea that night). The next evening, the slice had firmed up just beautifully…delicious either way in my opinion. I have plans to substitute strawberries next time and blackberries the time after that. I’ve never been so excited over a slice recipe before. Just so yummy!

    • Thank YOU so much!! I really appreciate the feedback and I am glad you enjoyed it!!! Be sure to let me know how you go with anything else that you try. xxxx

  • Melinda

    Hi, can you use Frozen berries?

    • jimxc

      i just made it with frozen and it’s turned out great. was harder to blitz but got there in the end. i threw in some fresh strawberries to give it some juice. it’s now in the fridge and we can’t wait to tuck in!

  • Terri

    I just love this recipe. I’ve made 4 times now, and everyone that tries it loves it too. When they ask for the recipe I send them straight to your website. I thought I’d post a photo of the latest one I made. (And I used frozen berries)


    • Thank YOU so much! I really appreciate your feedback and support and I LOVE the pic! I am glad you are enjoying the recipe! Be sure to let me know how you go with anything else that you try. x

    • Michelle

      How much frozen raspberry did you use? I kind of guessed and was runny (never really set) but it tasted amazing!! Want to try again with better raspberry portion!

      • Terri

        I used 250 grams of frozen raspberries, 4 tblsps coconut syrup (instead of honey), 2 tblsps almond butter, 4 tblsps coconut oil.
        I just double everything for the filling. I also put it in the freezer.