These vegan raspberry caramel chocolate slices are one of those recipes that don’t taste healthy, but they are.
They are sweet and creamy, with two layers of rich, crispy chocolate, silky sweet date caramel and a fresh layer of raspberry cream. Do I need to say more?!
It’s funny how we sometimes develop eating habits when we are children and they stay with us.
For most of my life I was a devour-it-all-now person, having dessert first whenever I could.
When I was a kid, I didn’t have the patience to suck on a lollipop or popsicle and I would bite it instead.
I still don’t understand how my teeth survived those adventures, but luckily they did!
I was always the first of my friends and cousins to finish her treat.
During the sleepovers at my friend’s I was always intrigued by her stash of sweets. She used to save up her Christmas and Sinterklaas (that’s a Dutch celebration) candies until months after. Mine usually didn’t make the end of December!
We’ve been friends for 36 years now and she still sometimes saves her chocolate for months. And I still don’t.
Rarely do I manage to stretch it for a few days. And once it’s open, it goes.
That’s the faith of chocolate in my house, but nowadays I make sure it’s good quality, healthy chocolate.
These vegan raspberry caramel chocolate slices are one of them. I hope you enjoy them as much as I do!
Vegan raspberry caramel chocolate slices
1/2 cup / 125 ml cacao butter
1/4 cup / 25 grams raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract
1 cup / 120 grams raspberries
1/4 cup / 25 grams shredded coconut
2 tbsp coconut oil
1/4 cup / 60 ml maple syrup
20 pitted medjool dates
6 tbsp coconut cream
pinch of sea salt or himalaya salt
Pit the dates and put them in a mixing bowl.
Medjool dates not only have the richest flavor, but they are very soft, which makes the best date caramel.
You can use other dates, but you need to soak them in water for a few hours to soften them.
Put them in a bowl with room temperature water, just enough to cover them.
Remove the dates. You don’t need the water for this recipe, but it’s a good natural sweetener for other things.
The trick to get the creamiest coconut cream is to put an unopened can with natural coconut cream overnight in the fridge.
This separates the thick cream from the water.
Scoop out the cream and add it to the bowl with dates.
You can use the water to make a smoothie or for another recipe.
Use a food processor to mix the coconut cream and dates with a pinch of salt until you get an equally mixed cream.
Melt the cacao butter au bain marie or in a double boiler. Then add the cacao powder and mix until you get a smooth consistency. Add the maple syrup, vanilla extract and salt and mix again.
Use a baking tray or a square mold.
Cover it with a layer of chocolate sauce.
Put it in the freezer to set.
Cover it with date caramel and put it back in the freezer for about an hour.
Meanwhile mix the raspberries with melted coconut oil, shredded coconut and maple syrup in a food processor.
Add the raspberry cream on top of the caramel.
Put it back in the freezer for another hour.
Remove the slices from the freezer for their final layer: the second chocolate layer.
Cover them with chocolate and return to the freezer for a minimum of 2 hours.
The vegan raspberry caramel chocolate slices should now be firm enough for you to be able to cut them in squares.
Store in a container in the freezer and give them a few minutes to defrost before you serve them.
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