These Vegan Raspberry Chocolate Slices Make a Decadent Treat for All

Raspberry and chocolate are a match made in anti-inflammatory heaven. 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.

For more of Desiree’s recipes, check out her Pistachio and Cardamom Doughnuts with Rosewater Glaze or Carrot Tahini Granola Bars.

Photo Credit: Janis Nicolay

Servings

1loaf cake (serves 8)

Servings

1loaf cake (serves 8)

• Course Snacks
• Cuisine Vegetarian

Ingredients

• Cocoa Coconut Crust
• 3/4 cup unsweetened shredded coconut
• 1/2 cup Medjool dates pitted
• 1/4 cup almond meal
• 2 tbsp cocoa powder
• 1/8 tsp salt
• 1 to 2 tbsp water as needed
• Raspberry Cashew Cream Filling
• 1 1/2 cups raw cashews soaked in water for at least 4 hours, drained, and rinsed
• 2 1/2 cups frozen raspberries divided
• 1/4 cup coconut oil melted
• 3 tbsp pure maple syrup
• 2 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1/4 cup water as needed for blending
• 1/4 cup cacao nibs

Servings: loaf cake (serves 8)

Units:MetricUS Imperial

Ingredients Cocoa Coconut Crust 3/4 cup unsweetened shredded coconut 1/2 cup Medjool dates pitted 1/4 cup almond meal 2 tbsp cocoa powder 1/8 tsp salt 1 to 2 tbsp water as needed Raspberry Cashew Cream Filling 1 1/2 cups raw cashews soaked in water for at least 4 hours, drained, and rinsed 2 1/2 cups frozen raspberries divided 1/4 cup coconut oil melted 3 tbsp pure maple syrup 2 tbsp freshly squeezed lemon juice 1 tsp pure vanilla extract 1/8 tsp salt 1/4 cup water as needed for blending 1/4 cup cacao nibs Servings: loaf cake (serves 8) Units:MetricUS Imperial

Course Snacks Cuisine Vegetarian

Instructions

Make the Cocoa Coconut Crust

1. 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.
2. 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.
3. Evenly press the dough into the loaf pan and set aside.

Make the Raspberry Cashew Cream Filling

1. 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.
2. With the blender turned off, use a spatula to stir in the cacao nibs.
3. 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.
4. 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.

Recipe Notes

Excerpted from Eat More Plants by Desiree Nielsen. Copyright © 2019 by Desiree Nielsen. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited Reproduced by arrangement with the Publisher. All rights reserved.

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