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Quick and Easy Choc-Berry Slice

27 comments

Quick and Easy Choc-Berry Slice


Quick and Easy Choc-Berry Slice

the chocolate

  • 6 tablespoons almond butter
  • 3 tablespoons coconut oil, liquid
  • 3 tablespoons honey*
  • 3 tablespoons cacao or cocoa
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the raspberry

  • 1 cup cashews
  • 2 tablespoons coconut oil, liquid
  • 2 tablespoons honey*
  • 1/2 teaspoon concentrated natural vanilla extract
  • 150 grams fresh raspberries
  1. Place the cashews for the raspberry layer into a bowl and cover with boiling water. Set aside.
  2. Place the ingredients for the chocolate layer into your processor and quickly blend to combine. Pour the mixture into a silicon loaf pan and place into the freezer while you make the raspberry layer.
  3. Drain the cashews and place them into your processor and blend until the mixture forms a paste.
  4. Add the remaining ingredients and blend until the mixture is smooth and well combined. Pour the mixture over your base and place in the freezer to set and store.
  5. Serve. Eat. Enjoy.

*you can use rice malt syrup if you prefer.

If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x

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Quick and Easy Choc-Berry Slice
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27 comments
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27 comments

Sammy February 4, 2016 - 7:37 pm

Hi there, this looks amazing! Can the cashew meal be replaced with anything? I am thinking this would be a great lunchbox treat but obviously the nuts are a problem 🙂 thank you !

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Wendywoo February 4, 2016 - 7:49 pm

Maybe try sunflower seeds? They have a mild, creamy flavour when raw, but taste nuttier if toasted first on a dry tray in the oven, or in a frying pan for a few minutes. x

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Sam February 4, 2016 - 7:54 pm

Oh that sounds great! Thank you @Wendywoo 🙂

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Bianca Slade February 15, 2016 - 8:27 pm

Thank you. This one needs to be stored in the freezer but we do have a whole section on lunch box treats, have you seen it?

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Wendywoo February 4, 2016 - 7:41 pm

I just hum my favourite songs…but change the words! It’s a technique I perfected many years ago, when my daughter was a very fretful, sleepless baby. I would push her pram down a bumpy path ( midwife said it would rock(!) her to sleep. Passers by would go “Aah, that’s so sweet, you never hear mums singing to their babies anymore”. Well, you didn’t, not the way I did it! I hope harmony is soon restored…a piece of that delicious looking slice should help! Take care my dear .x

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Bianca Slade February 15, 2016 - 8:29 pm

Oh I love it!!! Perfect! I am going to attempt perfecting that technique myself, it sounds very me! I ate way too much of this delicious slice and vowed never to make it again unless I have company 🙂

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Nancy February 8, 2016 - 6:20 pm

Oh wow this is amazing! I replaced the raspberries with strawberries as thats all I had. Delishhh!!! Its just like a strawberry cheesecake!

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Bianca Slade February 16, 2016 - 11:17 am

Perfect Nancy! Thank YOU! I am glad you enjoyed it. x

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Ella van Tienen February 9, 2016 - 4:52 pm

Could I use frozen raspberries do you think?

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Bianca Slade February 16, 2016 - 11:19 am

Yes others have used frozen with success. I would take the berries out of the freezer before you start and perhaps blend up the raspberry layer ingredients and than add the berries and blend again. I hope this helps. x

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Ella van Tienen February 16, 2016 - 3:54 pm

Thank you! I did try it with frozen raspberries when they were still frozen – it whizzed up into a solid frozen lump! I whizzed it longer for the berries to defrost before I could put it in the tin. Next time I’ll defrost them first!! It was completely delicious – thank you x

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Bianca Slade February 20, 2016 - 2:28 pm

Thank YOU!! I am glad you enjoyed it!! Yes defrosting should help. You can also blend the other ingredients in the raspberry layer first and then add the somewhat-thawed raspberries. i hope this helps. I really appreciate your feedback. x

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Lauren Jordan March 2, 2016 - 3:44 pm

Just made this. I used frozen raspberries. Deeeelicious. My base is so fudgy mmm

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Bianca Slade March 15, 2016 - 1:38 pm

Thank YOU!!! I really appreciate the feedback and I am glad you like it. x

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Lou Burke March 4, 2016 - 4:49 pm

I just made this too. I like to double each recipe you give us. I think double the base is great, but double topping is too thick. Almost like an ice cream. Tasty but too much yum. I too used frozen berries. My favourite recipe is still Salted Caramel. Thanks so much Bianca.

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Bianca Slade March 15, 2016 - 1:40 pm

Thank YOU Lou xxx

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Clare O'Halloran June 23, 2016 - 3:42 pm

So in love with this slice!! ???????? tastes amazing

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Bianca Slade June 30, 2016 - 2:18 pm

Thank YOU!!! I am glad you like it!!! I hope you find many more recipes that you enjoy. Be sure to let me know. xxxx

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Elle August 22, 2016 - 4:11 pm

I am absolutely in love with this recipe! I have made it twice with different berries and drizzled with dark chocolate to make them look extra special. One of these a day fulfills all my sugar-dessert-chocolate cravings!

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Bianca Slade September 12, 2016 - 12:31 pm

Perfect!! Thank YOU! x

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Kimi Jones February 14, 2017 - 8:10 pm

Hi Bianca, can i substitute cashews for Macadamias?

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Bianca Slade March 10, 2017 - 7:47 pm

Yes I think that would be fine, I don’t think you will need to soak the macadamias. x

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Karly February 15, 2017 - 3:17 am

This looks SO delish, but I really can’t get over how gosh darn pretty it is!! That color is amazing!

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Bianca Slade March 10, 2017 - 7:47 pm

You made me laugh!! Thank YOU!!!! xxx

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Sandra D'Angelo July 20, 2017 - 4:39 pm

My daughter loved the fudge base so much she made just the base part of the recipe. She left it out of the fridge so it was soft and spread it on a piece of bread as a Nutella substitute.!!! Apparently it was better than Nutella lol

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Charlotte Carey July 23, 2017 - 9:42 pm

Hi, in most of your recipes you use honey or rice malt syrup. Is it ok to use maple syrup instead?

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Kati December 19, 2018 - 3:11 pm

This sounds delicious and I would love to make this for Christmas Day. I really want a healthier, low sugar option. And, to make my first raw dessert. Yah! I’m a little unclear. When you say loaf pan, do you mean bread loaf pan? I have a few different sizes. It would be helpful to know the measurements you use, as I would need to double it or triple it. Any suggestions on larger sized pans, please? I love your recipes and devotion to healthier options.

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