chocolate & raspberry slice
If you’re looking for something really delicious to share with your family this Christmas look no further than this delectably delicious raspberry slice!! I think my favourite part of this recipe is the raspberry centre, it’s slight tartness balances out the sweetness of the base and topping!
recipe (makes 16 squares)
ingredients
Base:
1 ¼ cup medjool dates, pitted
¼ cup almond butter
¼ cup cacao powder
½ cup almond meal
Raspberry layer:
2 cups frozen raspberries
2 tbsp chia seeds
1 tbsp lemon juice
Topping:
180g 70% chocolate (I used Old Gold)
Pinch of salt flakes
method
1. Line a 20 x 20cm baking tin with baking paper and set aside. In a food processor, blitz together the medjool dates, almond butter, cacao powder and almond meal until it forms a thick dough.
2. Pour the mixture onto your lined tray and use the back of a spoon or spatula to pat the mixture out into a single layer. Cover and pop into the fridge while you make the raspberry layer.
3. In a small pot with high sides over medium heat, add in your frozen raspberries. Stir continuously. When the raspberries are defrosted and start to break down, add in your chia seeds and your lemon juice. Continue to stir. Once the mixture has started to thicken, remove from the heat. Allow to cool for 10 minutes.
4. Pour the raspberry mixture over the top of the base and pop in the freezer to set for an hour or so.
5. Once your raspberry layer has set, melt your chocolate, and pour it over the top. Sprinkle with sea salt and pop into the freezer to set for an additional hour.
6. Take out of the freezer for 15 minutes before serving, cut into squares and enjoy!
tip
These are best stored in the freezer for a couple of weeks (though they won’t last that long!!)
hungry for more?
For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.
