Must Try 'Raspberry Ripe'. Chocolate + Berry Heaven.
Raspberries are my favourite berry of all. I eat them like I do maltesers - sometimes I crunch them under my teeth for a sour and sweet bomb, or sometimes I try and peel the layers and the individual nodes away and admire just how clever nature is to make these masterpieces.
As I have delved into creating sweet treats for the local Markets around Mackay it has been great to see what people love, what I love that people don't, and how if something may not look that appeasing to the eye a simple taste can change an opinion. It has certainly been fun to be creative and see lots of smiling faces.
This recipe is nut-free, can be made a a slice or pressed into a silicon muffin tray...or even a 20cm lined round tin.
- 1 cup dried coconut
- 1/2 cup pepitas (or sunflower seeds)
- 6 dates, pitted
- 2 Tbs cacao
- pinch pink salt
- splash of vanilla
- 2 cups dried coconut
- 3 Tbs Coconut oil, melted
- 3/4 cup Raspberries (fresh or thawed)
- 1 Lemon, juice and zest
- 1 Tbs Maple
- 30g Coconut Butter
- 30g Coconut Oil
- 30g Cacao
- 2 Tbs Maple
1. Blitz ingredients for the base together for 2-3 minutes. The mix is ready when you can knead a tablespoon of mixture and it sticks together nicely. Depending on your ingredients you may need to add some water, a tablespoon at a time (mixing in between), to bring the mix together. If it is a bit wet, don't worry, it will set in the fridge.
2. Press the base into your desired container and pop in fridge.
3. Without cleaning the processor, add the coconut and blitz for 3-4 minutes. Add the raspberries and blend for 1 minute - scraping down the sides as required to make sure it is well combined. Add the lemon and maple and blitz again. Finally add the melted coconut oil for a final whirl in the food processor.
4. Press on top of base layer and return to fridge.
5. To prepare the chocolate: In a stainless steel bowl, weigh the coconut paste, cacao and coconut oil into the bowl. Add maple syrup. Gently whisk on a double boiler until mix is well combined, shiny and smooth - this generally takes about 10 minutes..
6. Drizzle, or completely coat, the top of your slice. Allow to set in fridge for 1 hour - then it is ready to devour! These freeze really well, just remove for about an hour before eating.
You can top this with the Raspberry Chia Jam from this recipe and then press a fresh berry on top....or just sprinkle with a few cacao nibs for crunch. Up to you - in any case, it will be delicious!
Be sure to let me know when you make a batch, love seeing these recipes continually come to life!