Raspberry, Coconut & Chocolate Slices
This recipe is sure to get those tastebuds tingling! Adding in fresh raspberries to make sure you are still getting your 5-a-day in (YOU'RE WELCOME). These raspberry slices are sure to leave you wanting more!



15 medjool dates (pitted)
170 g almonds
25 g cacao powder
3 tbsp coconut oil (melted)

Raspberry Layer

250 g fresh raspberries
130 g cashews
8 tbsp maple syrup
2 tbsp coconut oil (melted)

Chocolate Layer

90 g coconut oil
2 tbsp maple syrup
30 g cacao powder


  1. Line a square baking tray with baking parchment.
  2. To make the base, add all base ingredients to a food processor and pulse until the mixture resembles a wet sand texture and sticks together when you squeeze in your hand.
  3. Transfer the base mixture to the baking tray, spread evenly and press down firmly with the back of a spoon (TOP TIP: wet the spoon if the mixture starts to stick to it).
  4. Place the base into the freezer, whilst you prepare the raspberry layer.
  5. To make the raspberry layer, again blitz all the raspberry layer ingredients in a food processor (except for the coconut oil).
  6. Blend until the mixture is combined, then add in the coconut oil and further pulse until well combined.
  7. Add the mixture to the base layer, place back into the freezer for around an hour.
  8. Finally, to make the chocolate layer, melt the coconut oil in a sauce pan on a low heat. Once melted, remove from the heat and add the maple syrup, whisk until combined.
  9. Once combined, add in the cacao powder, stirring well until it becomes smooth.
  10. Pour the chocolate on the top of the raspberry layer and place back into the freezer until everything is completely set! (This could take around 3 hours).
  11. Remove the baking tray from the freezer and lift out of the tin, slice immediately and store in a container in the freezer.

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