Raspberry and Coconut Chocolate Slices
These easily grab and go raspberry and coconut chocolate slices are a new favourite addition to my snack rotation. They’re full of flavour, perfectly filling and the ideal mid-afternoon pick-me-up.
They’re amazing to make ahead of time for a family sized amount, or you can freeze half for the following week. If you’re a fan of a bounty, but want to make it a little more filled with micronutrients this will be right up your street.
What you need to make vegan maple pumpkin pie
-
pecan nuts
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pitted medjool dates
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cocoa powder
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Sea salt
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fresh raspberries
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desiccated coconut
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maple syrup
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coconut cream
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coconut oil, melted
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beetroot powder
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vegan milk or dark chocolate
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chopped pecans
Substitution and Ingredient Notes
Pecan nuts: These can be substituted for walnuts.
Medjool dates: It is important you opt for medjool as they have that ultra sticky texture that brings everything together for the bas!
Raspberries: You can use fresh or frozen, just note that cooking the fresh may take a little longer!
Maple syrup: Can be swapped for agave!
Beetroot powder: This is completely optional and is mainly added to create an even more beautiful pink colour. It also packs some extra micronutrients too!
Vegan milk or dark chocolate: Opt for your favourite chocolate. I do love dark chocolate with this recipe as the contrast in the sweetness of the base and the raspberry filling works beautifully with the bitterness of the dark chocolate. Equally I do love a milk chocolate topping for something a little sweeter and creamier in taste.
Serving & Storage Tips
These are great make ahead snacks to store in the fridge in an airtight container to enjoy each afternoon with a cuppa. They’re also perfect for freezing! They do great in a ziplock bag in the freezer to be defrosted the week you want to eat them. As we are a two-person household, I tend to freeze half when I make these to enjoy the other half later.
They’ll last a week in the fridge in an airtight container.
How to make raspberry and coconut chocolate slices
Start by lining a 22-23cm baking dish with some parchment paper.
Then let’s get started on the middle layer; add the raspberries to a saucepan and gently simmer, stirring occasionally, until you have a thick jam-like consistency. This will probably take about 10-15 minutes if using frozen, and 15-20 minutes if using fresh.
Meanwhile, letr’s make the base layer: place the pecans in a food processor blitz until they are roughly chopped. Then add the dates, cocoa powder and salt and blend until combined and sticky.
Place the mixture into the lined dish, and press down firmly with the back of a spoon or spatula until you have an even layer. Put in the fridge for half an hour to set.
While that sets, add the cooked raspberries and the remaining middle layer ingredients into a bowl, and combine well.
Once it is set, remove the dish from the fridge, and add the middle layer on top, spreading it out evenly with a spatula or spoon.
For the top layer, melt the chocolate in a bowl over a pan of simmering water, or in the microwave in short bursts. Pour over the top of the raspberry and coconut layer, lifting and rotating the dish for the chocolate to spread evenly.
Sprinkle over the chopped pecans, and a few sprinkles of the beetroot powder for a splash of pink (if using) and allow to set in the fridge for an hour to set.
When completely cooled and set, remove from the fridge, and cut into 16 slices using a hot knife (dip it in boiling water and clean in between cuts) to cut through the chocolate.
Store in the fridge in an airtight container, or freeze half for a later date!
Fancy more sweet healthy snack recipes?
- Peanut Choc Breakfast Bars
- Vegan Protein Bars
- Orange Coffee Energy Bars
- Vegan Salted Caramel Chocolate Truffles
- 3 Ingredient Date Balls
Did you make this raspberry and coconut chocolate slices recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Raspberry and Coconut Chocolate Slices
Ingredients
Bottom layer
- 150 g pecan nuts (can also use walnuts )
- 150 g pitted medjool dates
- pinch sea salt
Middle layer
- 350 g raspberries (fresh or frozen (defrosted and drained))
- 150 g dessicated coconut
- 150 g maple syrup
- 100 g coconut cream
- 100 g coconut oil (melted)
- 1 tbsp beetroot powder (optional)
Top layer
- 200 g dark or non-dairy milk chocolate
- 2 tbsp pecans (chopped)
- 25 g cocoa powder
Instructions
- Line a 22-23cm baking dish with some parchment paper.
- For the middle layer, add the raspberries to a saucepan and gently simmer, stirring occasionally, until you have a thick jam-like consistency. This will probably take about 10-15 minutes if using frozen, and 15-20 minutes if using fresh.
- Meanwhile, place the pecans in a food processor blitz until they are roughly chopped. Then add the dates, cocoa powder and salt and blend until combined and sticky.
- Place the mixture into the lined dish, and press down firmly with the back of a spoon or spatula until you have an even layer. Place in the fridge for half an hour to set.
- While that sets, add the cooked raspberries and the remaining middle layer ingredients into a bowl, and combine well.
- Remove the dish from the fridge, and add the middle layer on top, spreading it out evenly.
- For the top layer, melt the chocolate in a bowl over a pan of simmering water, or in the microwave in short bursts. Pour over the top of the raspberry and coconut layer, lifting and rotating the dish for the chocolate to spread evenly on top. Sprinkle over the chopped pecans, and a few sprinkles of the beetroot powder for a splash of pink (if using) and allow to set in the fridge for an hour to set.
- Remove from the fridge, and cut into 16 slices using a hot knife (dip it in boiling water and clean in between cuts) to cut through the chocolate.
Nutrition
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One comment
Sophie
These were surprisingly easy to whip up and were a great staple for the week to enjoy with my afternoon tea. I froze half for the following week as it made a healthy sized batch! Great healthy alternative to my bounty cravings!