Chocolate Raspberry Chia Slice

August 16, 2019

Okay guys, if this one doesn't get your mouth watering, I don't know what will. The combo of the sweetness of chocolate + the tartness of raspberry is a match made in heaven. Keeping it raw, sugar free, & dairy free to meet even the hardest guests to impress.

Hoping for gluten free? Swap out the rolled oats for our uncontaminated organic oats for a low-gluten option.

Warning: these suckers don't last long!

 

Chocolate Raspberry Chia Slice

Author: Real Food Healthy Body

Makes 12 serves

 

Ingredients:

For the base:

• 3/4 cup rolled oats
• 3/4 cup unsweetened desiccated coconut
• 2 x 20ml tablespoons raw cacao powder (or cocoa powder)
• Pinch of sea salt
• 2 x 20ml tablespoons maple syrup
• 1 x 20ml tablespoon extra virgin coconut oil, melted
• 1/2 teaspoon pure vanilla extract

For the raspberry layer:

• 2 cups frozen raspberries
• 4 x 20ml tablespoons chia seeds
• 2 x 20ml tablespoons water
• 2 x 20ml tablespoons maple syrup
• 1 x 20ml tablespoon extra virgin coconut oil

For the chocolate topping:

• 100g dark chocolate
• 2 x 20ml tablespoons extra virgin coconut oil, melted

 

Instructions:

1. Line a 10 x 16cm container with baking paper or cling film.
2. Process the base ingredients in a food processor until well combined. Press the mixture into the prepared container and set aside in the freezer.
3. To make the raspberry layer, place the frozen raspberries in a small frypan or saucepan over a medium heat. As the berries start to defrost and soften, squash them with the back of a spoon to turn them into a paste. Add the chia seeds, water, rice malt syrup and coconut oil and stir everything together. Reduce the heat to low and allow the mixture to simmer, continuing to stir regularly. The mixture should thicken as the chia seeds absorb the liquid. Once the mixture has thickened into a thick paste, take it off the heat, allow to cool slightly and then spread it over the base. Place the slice back in the freezer to chill.
4. To make the chocolate topping, melt the chocolate and coconut oil in a double boiler or in the microwave, stirring to combine. Remove the slice from the freezer and pour over the chocolate mixture. Return the slice to the fridge for a few hours to set.
5. Once set, leave the slice at room temperature for a few minutes before cutting into squares. (If the chocolate topping is still quite hard, the pressure required to cut the slice may cause the raspberry filling to squish out a bit. So I recommend turning the slice onto its side and then carefully cutting it that way).

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