Super easy no-bake choc-raspberry slice

Suffering from sweet-tooth? We have a perfect and quick solution!

 

What you need (12 servings)
  • 1 cup dates, pitted (180g / 12 Medjool dates)
  • 1/4 cup boiling water
  • 1/4 cup So Good Almond or Soy Milk
  • 1 cup desiccated coconut
  • pinch of sea salt
  • 1 cup frozen raspberries, thawed
  • 4 Weet-Bix wheat biscuits
  • 50 grams 70% dark chocolate

What now

Step 1
Line base and two long sides of a loaf tin (approx 23 x 13 cm) tin with baking paper. Place dates into the bowl of a food processor, pour over boiling water and leave to soak 5 minutes.
Step 2
Add coconut to the processor with dates, and pulse to a rough paste. Add almond milk and salt, pulse again until smooth. Divide mixture into two small bowls.
Step 3
Add berries to one bowl of date mixture, stir well, then mix through 3 finely crushed Weet-Bix. Add remaining 1 crushed Weet-Bix to second bowl of date mixture and stir to combine.
Step 4
Spread non-berry (caramel) layer into prepared pan. Top with raspberry layer and smooth surface. Refrigerate 1 hour.
Step 5
Remove slice from pan and place on a tray or board. Gently melt dark chocolate and drizzle over the slice, return to the fridge until set. Cut into 12 pieces, store in the fridge or freezer.
Doesn’t it sound incredibly delicious?
Sampled from www.taste.com.au
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