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The layers of this raw chocolate raspberry slice work so well together; the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more. Thermomix method also included

Raw Chocolate Raspberry Slice – Thermomix

  • Author: Vanessa Vickery

Ingredients

Base

  • 130g raw cashew
  • 30g Cacao powder
  • 60g coconut oil
  • 12 Medjool dates, pitted

Middle Layer

  • 260g frozen raspberries
  • 90g raw cashew
  • 20g shredded coconut
  • 130g organic maple syrup
  • 20g coconut oil

Top Layer

  • 90g coconut oil
  • 55g cacao powder
  • 75g organic maple syrup

Instructions

Base

  1. Add all ingredients to the Thermomix ingredients for 20 seconds on speed 7.
  2. Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.

Middle Layer

  1. Add all ingredients to the Thermomix ingredients for 10 seconds on speed 7.
  2. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour.

Top Layer

  1. Melt the coconut oil in the Thermomix. 100c for 1.30 minutes on speed 2
  2. Add the organic maple syrup mix for 3 seconds on speed 4.
  3. Whisk in the cacao powder for 10 seconds on speed 5.
  4. Pour over the middle layer and smooth over with the back of a spoon
  5. Put back into the freezer and let it set completely (around 1 hour).Remove from the tin, slice straight away and store in an airtight container in the freeze (I recommend the freezer as the raspberry layer softens easily).