No-Bake Chocolate and Raspberry Squares

After spending an enjoyable half hour or so browsing through some food blogs this morning, I found this recipe.  I think my tin must have been larger that the one used by the recipe creator because when I poured over the top layer of chocolate there wasn’t enough to cover the raspberry layer.  So I’ve adjusted the recipe and increased the amounts for the topping.  I mean, who ever complained of having too much chocolate anyway?!

No-Bake Raspberry & Chocolate Squares

No-Bake Chocolate & Raspberry Squares
Yields 9
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Prep Time
20 min
Prep Time
20 min
Bottom Layer
  1. 85g (1 cup) unsweetened shredded coconut
  2. 110g (1 cup) blanched almonds
  3. 2 Tbsp almond butter
  4. 10/12 large dates (deglet nour or medjool)
  5. 2 Tbsp cocoa powder
  6. 1 Tbsp coconut oil, melted
  7. 1/2 tsp vanilla extract
  8. Pinch of salt
For The Middle
  1. 125g fresh raspberries
  2. 1 Tbsp honey
  3. 1Tbsp almond butter
  4. 4 Tbsp coconut oil, melted
For The Top
  1. 2 Tbsp almond butter
  2. 2Tbsp honey
  3. 6 Tbsp coconut oil
  4. 5 Tbsp cocoa powder
Instructions
  1. Line a 8" x 8" tin with baking parchment, allowing the paper to hang over the sides.
Top Layer
  1. Put all the ingredients in a small saucepan and warm gently whilst stirring over a low heat for 1-2 minutes. Set aside.
Bottom Layer
  1. Place all the ingredients in your food processor and mix at high speed until the mixture resembles fine, sticky crumbs. Add a couple of extra dates if it isn't sticking together and mix again. Tip into your prepared tray and press down firmly using the back of a spoon. Place in the fridge to chill.
Middle Layer
  1. Place all the ingredients in your food processor and blend on a medium speed until the mixture is smooth and well combined. Spoon over the bottom layer, spread evenly and then place back in the fridge for 20 mins.
Top Layer
  1. Pour the mixture from your saucepan over the raspberry layer and put back in the fridge to set.
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