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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.

Ingredients

Base Layer:

  • 1 cup almonds

  • 1 cup shredded coconut

  • 10 Medjool dates, pitted

  • 2 tbsp cacao powder

  • 1 tbsp maple syrup

  • Pinch of salt

Raspberry Coconut Layer:

  • 1 1/2 cups frozen raspberries, thawed

  • 1 cup desiccated coconut

  • 3 tbsp coconut cream

  • 2 tbsp maple syrup

  • 1 tbsp coconut oil

Chocolate Topping:

  • 1 cup dark vegan chocolate chips

  • 1 tbsp coconut oil

  • 2 tbsp freeze-dried raspberries, crushed

 

Instructions

  1. Prepare Pan:
    Line a loaf tin or square pan with parchment paper.

  2. 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.

  3. 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.

  4. Chocolate Layer:
    Melt chocolate chips with coconut oil until smooth. Pour over the raspberry layer and spread evenly.

  5. Decorate & Set:
    Sprinkle with crushed freeze-dried raspberries. Refrigerate for at least 1 hour until firm.

  6. 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.

Find it online: https://yumfoodusa.com/vegan-raspberry-chocolate-slice/