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Chocolate Raspberry Squares [Vegan, Gluten-Free]

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Absolutely delectable dessert cubes of fresh and vibrant flavor! Full of good nutrition and flavor, with no guilt!

Chocolate Raspberry Squares [Vegan, Gluten-Free]

Ingredients

For the Base:

  • 1 cup almonds
  • 1 tablespoon cacao nibs
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons organic raw cacao
  • 3/4 cup chopped dates, pitted
  • 4 tablespoons cold-pressed coconut oil, melted

For the Raspberry Cashew Cream:

  • 1 cup cashews, soaked overnight
  • 4-6 tablespoons brown rice syrup
  • A squeeze of lemon juice
  • 1/3 cup desiccated coconut
  • 1/4 vanilla pod, scraped
  • 3 tablespoons cold-pressed coconut oil, melted
  • 2 cups frozen raspberries

For the Chocolate Drizzle:

  • 2 tablespoons raw cacao
  • 2 tablespoons cold-pressed coconut oil, melted
  • 1 tablespoon brown rice syrup

For the Toppings:

  • Freeze-dried raspberries
  • Raw cacao nibs

Preparation

  1. Add the almonds into a food processor, and blitz for approximately 10 seconds. Add the dates and blitz for a further 10 seconds.
  2. Add the remaining base ingredients and process until a big sticky ball forms. You may need to stop the food processor from time to time to scrape down the sides.
  3. Once you’re happy with your base, remove from the food processor and begin to pressing down the mixture into greased (with coconut oil) molds. Ice cube molds work great, but any you fancy will do, ensuring they’re quite deep.
  4. Ensure you press down well to create a firm base, using the back of a teaspoon with a little bit of coconut oil on it to do this. Place into the freezer while you prepare the cashew cream.
  5. Clean the food processor, and begin to make the raspberry cashew cream.
  6. Add the cashews, rice syrup, lemon juice and coconut oil into the food processor and blitz. The mixture should start to combine creating a creamy texture. Add the desiccated coconut and frozen raspberries, and blend until a smooth creamy texture forms, stopping to scrape down the sides if necessary.
  7. Pour into the molds, on top of the base, and put back into the freezer to set for approximately 30 mins.
  8. Once the mixture has set, you can make the chocolate drizzle. Do this by adding coconut oil to a small saucepan, and heating up on a gentle heat. Gradually add the raw cacao powder.
  9. Remove from the heat and stir in the rice syrup. You should be left with a thick chocolate sauce.
  10. Carefully spoon this into a small ziplock bag corner. Twist up the back, to create a makeshift piping bag. Cut a tiny section off of the corner and begin drizzling the chocolate sauce over the raspberry squares.
  11. Decorate with freeze dried raspberries and raw cacao nibs and put back into the freezer.
  12. Store in the freezer for up to 3 days, and remove 5mins prior eating to thaw.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.


 

 

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60 comments on “Chocolate Raspberry Squares [Vegan, Gluten-Free]”

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Ana Walker
1 Years Ago

Yummy yummy will make for Xmas dinner Yuuuum


Reply
Carol Catalina Oñate Moreno
1 Years Ago

Omg Daina Insaina...


Reply
Danni Cobbie
1 Years Ago

Azucarado Postres


Reply
Carissa Gill
1 Years Ago

Leanne Bridges


Reply
Marcia Cuff Murphy
1 Years Ago

Can't access


Reply
John Francis
1 Years Ago

Jamie Wafford


Reply
Jamie Wafford
11 Dec 2015

AHHH!!

Linda Piovesan
1 Years Ago

Just read your recipe, sounds delish...although I am allergic to coconut. I am wondering if they will turn out using another oil, or is coconut best because it thickens? I can always make it for those able to eat coconut.


Reply
Kali Mace
11 Dec 2015

Yes you can! Pretty sure they picked coconut oil since it's the healthiest alternative

Kali Mace
11 Dec 2015

But I'm not 100% sure

Linda Piovesan
12 Dec 2015

okay thanks, worth a try. If it doesn't turn out, I will eat it anyway and remake for the rest of the fam with coconut oil

Famie Tuttle
1 Years Ago

too many ingredients and way to much time to make


Reply
Paula Boroughf Burmeister
1 Years Ago

Hannah Burmeister


Reply
Beth Gudgeon
1 Years Ago

Geoff! X


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