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Raw Chocolate Raspberry Slice Bites

Posted in Cakes and Pies on 2018-03-15
Raw Chocolate Raspberry Slice Bites
Difficulty 45 minutes Serves Makes 24

What could be sweeter than raspberries paired with raw chocolate? This recipe by Vanessa Vickery of Becomingness is the perfect spring treat guaranteed to help uplift your mood. 

Ingredients

Base layer

6 Medjool dates, pitted
1/2 cup raw cashews or macadamias (or a mixture of both)
1/4 cup raw cacao powder

Raspberry Layer

1 cup fresh raspberries (you can also use frozen*)
1/3 cup raw cashews or macadamias
2 tablespoons shredded organic coconut
2 tablespoons pure maple syrup
2 teaspoons virgin coconut oil

Chocolate layer

1/3 cup virgin coconut oil
2 tablespoons pure maple syrup
1/3 cup raw cacao powder

Directions

To make the base layer, add the ingredients to a high-speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.

To make the raspberry layer, add the ingredients to a high-speed blender and process until completely combined and smooth.  Spoon the mixture onto the bases and smooth over with the back of a teaspoon and place back into the freezer. 

To make the chocolate layer, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Spoon the chocolate layer on top of the raspberry layers and place back into the freezer and let it set completely approximately 3-4 hours. 

I keep mine stored in the freezer in an airtight container and remove them a few minutes before serving/eating.

Note:

1) I recommend using either a mini silicon muffin tray, mini muffin liners or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.

2) If you use frozen raspberries, make sure you thaw them out first and remove any excess liquid before processing the raspberry layer

Recipe by Vanessa Vickery of Becomingness