Name: Vegan Raspberry Chocolate Slice
Prep time: 1 h 25 min
Total time: 1 h 25 min
Cuisine: Vegan
Ingredients: 1 cup almonds; 1 cup shredded coconut; 10 Medjool dates, pitted; 2 tbsp cacao powder; 1 tbsp maple syrup; Pinch of salt; 1 ½ cups frozen raspberries, thawed; 1 cup desiccated coconut; 3 tbsp coconut cream; 2 tbsp maple syrup; 1 tbsp coconut oil; 1 cup dark vegan chocolate chips; 1 tbsp coconut oil; 2 tbsp freeze-dried raspberries, crushed

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The Vegan Raspberry Chocolate Slice is a vibrant, no-bake dessert that layers texture and flavor beautifully. With a chewy almond and date base, a creamy raspberry-coconut center, and a glossy dark chocolate top, each bite is indulgent yet entirely plant-based. Finished with freeze-dried raspberries for a burst of color and tang, this slice is perfect for a guilt-free treat that’s as impressive as it is easy to make.

Why You’ll Love This Recipe

No baking required—simple and fuss-free
Completely vegan and dairy-free
Naturally sweetened with dates and maple syrup
Beautiful layered presentation, ideal for entertaining
Freezer-friendly for make-ahead convenience
Rich in texture: chewy, creamy, and crisp
Balanced sweetness with a hint of tart raspberry
Gluten-free and refined sugar-free
Easy to slice and store for on-the-go snacking
A delicious way to enjoy whole, plant-based ingredients

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Base layer:
almonds
shredded coconut
Medjool dates, pitted
cacao powder
maple syrup
salt

Raspberry coconut layer:
frozen raspberries, thawed
desiccated coconut
coconut cream
maple syrup
coconut oil

Chocolate topping:
dark vegan chocolate chips
coconut oil
freeze-dried raspberries, crushed

directions

Line a loaf tin or square pan with parchment paper.
In a food processor, combine the almonds, shredded coconut, dates, cacao powder, maple syrup, and a pinch of salt. Blend until the mixture is crumbly but sticky enough to hold together.
Press the mixture firmly and evenly into the base of the lined tin. Place in the refrigerator or freezer while you prepare the next layer.
Clean the food processor, then add the thawed raspberries, desiccated coconut, coconut cream, maple syrup, and coconut oil. Blend until smooth and creamy.
Spread the raspberry-coconut mixture over the base layer and smooth the surface. Freeze for 30 minutes to set.
Gently melt the dark vegan chocolate chips with the coconut oil until smooth. Pour over the raspberry layer and spread evenly.
Sprinkle the top with crushed freeze-dried raspberries.
Return the pan to the refrigerator for at least 1 hour, or until fully set.
Once set, slice into bars or squares using a hot, sharp knife. Store the slices in an airtight container in the fridge.

Servings and timing

Servings: 10 slices
Prep time: 25 minutes
Chill time: 1 hour
Total time: 1 hour 25 minutes
Calories: Approximately 210 kcal per slice

Variations

Nut-Free Option: Substitute sunflower seeds or rolled oats for almonds.
Berry Swap: Use strawberries, blueberries, or a berry mix instead of raspberries.
Extra Protein: Add a tablespoon of plant-based protein powder to the base layer.
Chocolate Boost: Stir in cacao nibs to the base for crunch and extra chocolate flavor.
Zesty Twist: Add lemon or lime zest to the raspberry layer for a citrus punch.
Tropical Variation: Blend pineapple or mango with coconut for a tropical version.
Layered Bars: Double the recipe and use a larger pan for thicker slices.
Caramel Drizzle: Top with a vegan date caramel before adding the chocolate layer.
Superfood Garnish: Sprinkle with chia seeds or hemp hearts for added nutrition.
Festive Flair: Add crushed pistachios or edible flowers for a seasonal presentation.

storage/reheating

Store the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the fridge before serving. These bars are best enjoyed cold or slightly chilled. Reheating is not recommended, as it will affect the consistency of the layers.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, just ensure they are soft and juicy so they blend smoothly.

What type of coconut cream should I use?

Use the thick part from a chilled can of full-fat coconut milk or a store-bought coconut cream.

Can I use other nuts in the base?

Yes, walnuts, cashews, or hazelnuts also work well.

Is this dessert gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this without a food processor?

A blender can work for the raspberry layer, but the base will be more difficult without a food processor.

Do I need to soak the dates?

Only if they’re very dry—soft Medjool dates usually blend easily without soaking.

Can I omit the coconut oil?

The coconut oil helps with texture and firmness, especially in the raspberry and chocolate layers, so it’s recommended.

Is this recipe refined sugar-free?

Yes, it’s sweetened naturally with dates and maple syrup.

What size pan should I use?

An 8-inch loaf pan or an 8×8-inch square pan works well depending on how thick you prefer the layers.

How do I get clean slices?

Use a sharp knife run under hot water and wiped clean between cuts.

Conclusion

The Vegan Raspberry Chocolate Slice is a no-bake treat that delivers indulgence without compromise. With its vibrant colors, luscious layers, and balanced sweetness, it’s a standout dessert for any occasion—whether you’re entertaining guests, treating yourself, or looking for a healthier way to satisfy your chocolate cravings. Keep it chilled, slice it clean, and enjoy the richness of plant-based ingredients in every beautiful bite.

Vegan Raspberry Chocolate Slice

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Treat yourself to a guilt-free indulgence with this Vegan Raspberry Chocolate Slice—a vibrant, no-bake dessert featuring a chewy almond-coconut base, a luscious raspberry-coconut middle, and a silky dark chocolate topping. Finished with a sprinkle of freeze-dried raspberries, it’s the ultimate plant-based delight for dessert lovers.

Author: Asma
Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 10 slices
Category: Dessert / No-Bake
Method: No-Bake / Chilled
Cuisine: Vegan
Diet: Gluten Free

Instructions

Prepare Pan:
Line a loaf tin or square pan with parchment paper.
Make the Base:
In a food processor, blend almonds, coconut, dates, cacao, maple syrup, and salt until crumbly but sticky. Press firmly into the pan to form the base. Chill.
Make Raspberry Layer:
Clean the processor. Blend raspberries, desiccated coconut, coconut cream, maple syrup, and coconut oil until creamy. Spread over the base. Freeze for 30 minutes.
Chocolate Layer:
Melt chocolate chips with coconut oil until smooth. Pour over the raspberry layer and spread evenly.
Decorate & Set:
Sprinkle with crushed freeze-dried raspberries. Refrigerate for at least 1 hour until firm.
Slice & Serve:
Use a hot knife to slice into bars or squares. Keep chilled until serving.

Notes

Use raw cacao for a richer chocolate taste.
Store in an airtight container in the fridge for up to 5 days or freeze for longer shelf life.
For extra texture, add chopped nuts or seeds to the base.