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“Raspberry and chocolate are a match made in anti-inflammatory heaven,” says Desiree Nielsen, author of 2020 Shortlisted cookbook, Eat More Plants. “Raspberries are one of the highest fibre fruits, keeping your tummy happy and your blood sugars balanced. Flavonoid-rich cocoa is at its most nutrient dense when you are eating the whole cocoa bean, also known as cacao nibs—nature’s chocolate chip. Bursting with tart raspberry flavour and low in added sugar, this is a nearly perfect healthy indulgence.”
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DAIRY-FREE | GLUTEN-FREE | PALEO-FRIENDLY | VEGAN | VEGETARIAN
Raspberry Cacao Slice
Servings 8 servings
Ingredients
Cocoa Coconut Crust
- ¾ cup (175 mL) unsweetened shredded coconut
- ½ cup (125 mL) Medjool dates, pitted
- ¼ cup (60 mL) almond meal
- 2 tablespoons (30 mL) cocoa powder
- ⅛ teaspoon (0.5 mL) salt
- 1 to 2 tablespoons (15 to 30 mL) water, as needed
Raspberry Cashew Cream Filling
- 1½ cups (375 mL) raw cashews, soaked in water for at least 4 hours, drained, and rinsed
- 2½ cups (625 mL) frozen raspberries, divided
- ¼ cup (60 mL) coconut oil, melted
- 3 tablespoons (45 mL) pure maple syrup
- 2 tablespoons (30 mL) freshly squeezed lemon juice
- 1 teaspoon (5 mL) pure vanilla extract
- ⅛ teaspoon (0.5 mL) salt
- ¼ cup (60 mL) water, as needed for blending
- ¼ cup (60 mL) cacao nibs
Instructions
- Line an 8- × 4-inch (20 × 10 cm) loaf pan with a sheet of parchment paper. Cut it long enough so that extra hangs over the sides for easy removal of the frozen treats.
Make the Cocoa Coconut Crust:
- In a food processor, combine the coconut, dates, almond meal, cocoa, and salt and blend until the dates are finely chopped and the mixture is well incorporated. Drizzle in water as needed to moisten the mixture so it starts to look like a uniform dough. The dough should stick together when pressed with your fingers but should not be wet.
- Evenly press the dough into the loaf pan and set aside.
Make the Raspberry Cashew Cream Filling:
- In a high-speed blender, combine the cashews, 1½ cups (375 mL) of the raspberries, coconut oil, maple syrup, lemon juice, vanilla, and salt and blend until smooth. Add the water, 1 tablespoon (15 mL) at a time, as needed to get the blender moving if the mixture becomes too thick to blend.
- With the blender turned off, use a spatula to stir in the cacao nibs.
- Pour the Raspberry Cashew Cream Filling overtop the Cocoa Coconut Crust.
- Sprinkle the remaining 1 cup (250 mL) raspberries on top. Cover the pan with foil and freeze until firm, at least 2 hours. For easy serving, I like to slice the cake before it is too frozen. Store the slices in an airtight container in the freezer for up to 1 month.
- When ready to serve, remove from the freezer. The flavour will be best if you allow the slices to thaw slightly for 10 minutes before eating.
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