Raspberry and Coconut Dark Chocolate Slices
I was very lucky to receive a gifted batch of Seed & Bean’s gorgeous dark chocolate this week and used the Raspberry & Coconut infused bar as inspiration for these super simple Raspberry and Coconut Dark Chocolate Slices!
I don’t know about you, but I love having a ready-made dessert in the house to grab whenever I fancy it. These choccy slices keep in the fridge and are perfect to have stored up for when you have pals over, or just fancy a cup of tea and something sweet(ish) after a long day.
Raspberry and Coconut Dark Chocolate Slices
Ingredients
- 1 cup spelt flour
- 1/4 cup desiccated coconut
- ¾ cup coconut flour
- ½ cup coconut sugar
- 3 tbsp almond meal
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup melted coconut oil
- 7-8 tbsp soya milk
- 350g frozen raspberries
- 2 x 85g bars Seed & Bean Raspberry & Coconut Dark Chocolate
- 100g dark chocolate
Method
- Preheat the oven to 180 Celcius.
- In a large bowl, combine the spelt flour, desiccated coconut, coconut flour, coconut sugar, almond meal, baking powder and salt and mix well.
- Add the melted coconut oil and the soya milk (1tbsp at a time) and mix until combined. The mixture won’t come together into a ball but should resemble thick sand that hold together when pressed between your fingers.
- Press the mixture into the base of a greased 8×8 inch baking tin and bake for 20 minutes, until it starts to brown.
- Meanwhile, melt the frozen raspberries in a saucepan over a medium-low heat.
- Set aside both the base and the raspberry mixture to cool – approx. 30 mins.
- When cool, pour the raspberry mixture over the base and place in the fridge.
- Melt the chocolate in a saucepan or bain-marie, over a medium-low heat until smooth. Pour over the top of the raspberry layer and allow to set in the fridge for around an hour before slicing.
- Cut into 8 slices or 16 squares using a sharp knife. Pouring boiling water over the blade of the knife before slicing helps it cut through the chocolate layer without cracking it!
- Store in an airtight container in the fridge.