Vegan Chocolate Raspberry Slice
Ingredients
Base
- 1/2 cup dates (sub 1/4 cup almond butter + sweetener of choice for keto)
- 1/2 cup walnuts
- 1/2 cup almonds
- 1/4 cup raw cocoa
- 1 tsp coconut oil
Raspberry layer
- 3 cups frozen raspberries
- 1 tbsp coconut oil
Top
- 1 block (200 grams) dark chocolate
- 1 tbsp coconut oil
Preparation
Place all ingredients for the base into a blender or food processor and blend on high speed until combined and a cookie dough texture has formed. Press the base into a lined baking dish and transfer to the freezer to set.
Place the raspberries and coconut oil into a saucepan and simmer on medium heat until they are defrosted and a thick sauce has formed. Pour the raspberries over the base layer, spread smooth then place the tray back into the freezer.
Once the raspberry layer has firmed to touch remove it from the freezer. Melt the chocolate and coconut oil together and pour it over the slice. Spread smooth, then transfer the slice to the fridge for 15 minutes before cutting up and serving.
Store the slice in the freezer and let sit at room temperature for 5 minutes before serving.
