RAW Raspberry chocolate Bar

I love to trial recipes for you all to enjoy.

The other day I was drinking my own raspberry smoothie and adding in a tbs of cacao powder then BOOM light bulb moment. Lets turn this into an indulgent yet HEALTHY slice. So here’s what I came up with!

My Raw Raspberry Choc Bar 

I love raspberries (or any berry for that matter) they are not only booming with natural flavour but are also rich in vitamins, antioxidants and fibre. Excellent source of vitamin C, manganese, copper and potassium.

I am defiantly a choc-a-holic therefore my health foodie go to is the wonderful Cacao! Cacao is amazing as it increases levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love..ooooh! It also provides minerals such as magnesium, iron, potassium and calcium.

Screen Shot 2017-06-29 at 4.48.01 pm

Base layer 
  • 8 medjool dates or 1/3 cup of soaked pitted dates
  • 2 cups of shredded coconut
  • 1 heaping tbs of rice malt syrup (or natural honey)
Raspberry layer 
  • 1 1/12 cups fresh or frozen raspberries (frozen ones are cheaper)
  • 1 tbs of almond butter- Substitute: Tahini
  • 1/2 cup of raw cashews
  • 1 tbs of rice malt syrup – Optional
Choc Layer
  • 5 tbs of coconut oil
  • 2 tbs of rice malt/maple syrup -more or less to personal taste buds
  • 4 tbs of raw cacao powder


Base Layer 

In a food processor or high speed blender place your dates, coconut and rice malt syrup. Pulse in till sticky mixture is formed.

Grab a baking tin and line with baking paper (so it doesn’t stick to bottom). Press mixture down into tray to create the base layer. – Use your hands to press and a spoon to make it even.

Pop in freezer while you make the Raspberry layer.


Raspberry layer 

In the food processor/ high speed blender place your raspberries, almond butter, 1/2 cup of cashews and syrup. Pulse in till creamy texture is formed. Pour on top of base layer and freeze for 5+ hours.

Chocolate layer 

Scoop your coconut oil and rice malt syrup into a bowl and microwave for 40 seconds.

Place your cacao powder into the bowl and stir well. Pour on top of the slice and freeze for another 20 minutes.

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  • Mabel

    This looks amazing Kath you bloody ripper!!!!!!!

    July 10, 2017

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