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Raw Chocolate Raspberry Slice


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Ingredients

16 portion(s)

Biscuit Base

  • 125 g raw almonds
  • 120 g rolled oats
  • 220 g medjool dates, deseeded
  • 50 g coconut oil, soft or melted - not hard
  • pinch sea salt

Raspberry Filling

  • 100 g Desiccated Coconut
  • 50 g coconut oil
  • 180 g raw cashews, soaked overnight in water, drained and rinsed
  • 150 g fresh or frozen raspberries
  • 75 g Maple syrup
  • pinch sea salt

Chocolate Topping

  • 80 g raw cashews, soaked overnight in water, drained and rinsed
  • 50 g coconut oil
  • 75 g Maple syrup
  • 40 g cacao powder
  • 5 g Vanilla Bean Paste
  • pinch sea salt
  • 6
    2h 30min
    Preparation 2h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Method
  1. 1. Grease and line a 20cm x 20cm brownie tray with baking paper and set aside.

    2. For the biscuit base, place almonds in mixing bowl and mill 10 sec/speed 9, or until fine. Scrape down sides of bowl with spatula.

    3. Add rolled oats, dates, coconut oil, and sea salt and blend 40 sec/speed 8 or until mixture resembles fine breadcrumbs.

    4. Firmly press mixture into prepared tray with the back of a fork and place in the refrigerator. Thoroughly clean and dry mixing bowl.

    5. For the raspberry filling, place desiccated coconut and coconut oil in mixing bowl and mix 20 sec/speed 6. Scrape down sides of bowl with spatula and repeat two more times.

    6. Add soaked cashews, maple syrup, raspberries and sea salt and mix 1 min 30 sec/speed 6.5, or until smooth.

    7. Spread raspberry filling over the biscuit base until even. Place tray in the freezer for an hour. Thoroughly clean and dry mixing bowl.

    8. For the chocolate topping, place soaked cashews and coconut oil in mixing bowl and mix 40 sec/speed 6.

    9. Add maple syrup, cacao powder, vanilla bean paste and sea salt and mix 20 sec/speed 6. Scrape down sides of bowl with spatula and repeat.

    10. Remove tray from freezer and gently spread over chocolate topping.  Place tray in refrigerator for at least1 hour, or until set.

     

    11. Remove slice from tray and cut into 16 pieces. Store in a sealed container in the refrigerator for up to a week.

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Accessories you need

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Tip

Note: you will need a total of 260g raw cashews to soak in water overnight. You can add a few drops of natural red food colouring to the raspberry filling if you want a deeper colour.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Love it.

    Submitted by amyk11 on 9. September 2017 - 15:14.

    Love it.

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  • Yummo!! So delicious. Love

    Submitted by Lucky Lynda on 2. November 2016 - 18:43.

    Yummo!! So delicious. Love raw recipes.

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  •   Absolutely LOVE it! My

    Submitted by Cozzy on 20. May 2016 - 23:22.

     

    Absolutely LOVE it! My first attempt at a raw slice... Hubby loves it too... Thanks, can't wait to try your other slices.

    For the record, I  had dried dates, so I soaked them, for about 2 or 3 hours, perfect. More budget friendly too.

    i also didn't have time to soak cashews overnight, soaked them for the 2-3 hours too, perfect.

    didnt have maple syrup so used rice malt syrup, also worked great.

    Next confession, not enough cashews to make the choc topping so I found a recipe that was great too, 60g coconut oil, 40g cacao powder, 50g honey and a dash of vanilla extract. Mix for 10 sec/sp 4, scrape down sides  then cook 2min/37*/sp 4, spread over the frozen slice. It's a thin layer  it sets very quickly. Put it back in the fridge and about 15min later it's ready to cut. 

    Love, love, love, I'm on a raw slice roll now...  Cooking 7

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  • Hi there, just wondering how

    Submitted by Swn01 on 18. April 2016 - 13:13.

    Hi there, just wondering how much/many raspberries are needed, as it's not listed in the ingredients list. Thanks tmrc_emoticons.)

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