This is just everything I want in a slice. Rich and chocolatey whilst also tangy and sweet from the berry jam, just yum. Don’t let the long recipe scare you off, its really quite simple the food processor does all the work!
Base
- ¼ cup cacao powder
- 1 cup almonds
- 15 medjool dates
- Pinch of salt
Coconut Layer
- 1 cup shredded coconut
- ½ cup melted coconut butter
- 1 tsp vanilla
- 2 tbsp rice malt syrup
Berry Jam Layer
- 1 ½ cups raspberry (frozen or fresh)
- 1 ½ tbsp chia seeds
- 1 tbsp lemon juice
- 2 tbsp water
- 4 tbsp melted coconut oil
Chocolate Layer
- 150g 85% dark chocolate
- 1 tbsp coconut oil
- ¼ cup shredded coconut
- Line a rectangular baking tray with parchment paper and set aside
- Place all of the berry jam ingredients into a small saucepan over a medium heat and stir until the raspberries are melted and all is combined, place into the fridge for 10 minutes to cool
- Place all of the base ingredients into a food processor and blend until sticky – if your processor isn’t very strong you can add the dates one at a time
- Press the base firmly into the tray using your hands or a spoon, place into the fridge
- Wipe out your food processor before blending the coconut layer ingredients together, then spread this over the base
- Pour the cooled jam on top and place the tray into the freezer for 15-30 minutes
- Melt the dark chocolate in the microwave and then mix in the coconut oil and shredded coconut
- Pour the chocolate mixture over the jam layer and gently spread out using a spatula
- Place back into the freezer for an hour to set before slicing and serving! Warming a sharp knife under hot water before slicing can make it easier.
