Description
Chocolate raspberry coconut slices blend rich cocoa with tangy berries and tropical coconut in a delightful dessert. Sweet layers create a harmonious treat you can savor with each indulgent bite.
Ingredients
Scale
Base Ingredients:
- 140 grams (5 ounces) medjool dates, pitted
- 90 grams (3.2 ounces) smooth cashew or almond butter, or tahini
- 30 grams (1.1 ounces) cocoa powder
- 2 tablespoons coconut oil, melted
- 1 pinch salt
Raspberry Coconut Layer Ingredients:
- 150 grams (5.3 ounces) fresh or frozen raspberries
- 120 grams (4.2 ounces) desiccated coconut
- 45 milliliters (3 tablespoons) maple or agave syrup
- 60 grams (2.1 ounces) thick coconut yoghurt or coconut cream
- 60 grams (2.1 ounces) coconut oil, melted
- 12 teaspoons vanilla essence
Topping Ingredients:
- 150 grams (5.3 ounces) dark chocolate, chopped small
- 1 tablespoon coconut oil
- Freeze-dried raspberries
- Desiccated coconut (extra)
Instructions
- Craft a vibrant raspberry reduction by gently warming fresh or frozen berries in a saucepan. Mash thoroughly and simmer for 10-11 minutes until the mixture condenses to a glossy, thick compote, reducing volume by half. Refrigerate to cool completely.
- Prepare a 9×5-inch loaf pan by lining with parchment paper, ensuring complete coverage of bottom and sides.
- Transform medjool dates by soaking in boiling water for 10 minutes, then drain. Combine softened dates with nut butter, cocoa powder, coconut oil, and salt in a blender. Process until a cohesive, sticky mixture forms. Press evenly into the prepared pan and chill.
- Integrate the cooled raspberry reduction with remaining filling ingredients, stirring until a consistent texture develops. Carefully spread this layer atop the chocolate base, creating a smooth surface. Refrigerate for 45 minutes to set.
- Create a glossy chocolate topping by melting dark chocolate with coconut oil until completely smooth. Gently pour over the raspberry coconut layer. Garnish with freeze-dried raspberries and additional desiccated coconut if desired. Chill for 45 minutes until fully set.
- Remove the set dessert from the refrigerator. Using a knife warmed under hot water, slice into 8 rectangular bars or 16 smaller squares. Serve immediately or store in the refrigerator for later enjoyment.
Notes
- Soften Dates Completely soak medjool dates to ensure they blend smoothly and create a cohesive base without dry chunks.
- Prevent Sticking Use parchment paper with overhanging edges for easy removal and clean slicing of the dessert bars.
- Control Raspberry Intensity Adjust raspberry reduction time to manage tartness and consistency based on personal preference.
- Chocolate Drizzling Technique Melt chocolate and coconut oil slowly at low temperature to maintain a glossy, smooth chocolate topping without burning.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 205
- Sugar: 10g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg