These raspberry caramel chocolate slices are one of those recipes that don’t taste healthy, but they are.
They’re 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 stick with us over time.
For most of my life I was the devour-it-all-now type living by ‘’Have your dessert first’’.
I still can’t save things for too long, but I am more conscious about what and how much I eat.
When I was a kid, I remember not having the patience to suck on a lollipop or popsicle and biting it instead.
I still don’t understand how my teeth managed to survive those adventures, but luckily they did!
I was always the first of my friends and cousins to finish her treat.
Back in the days I used to have sleepovers at my friend’s who had saved up her Christmas and Sinterklaas (that’s a Dutch celebration) candies until many months after. Mine usually didn’t see the end of December!
We’ve been friends for 34 years now and she still sometimes saves her chocolate stash for months. And I still don’t.
I manage to stretch it for a few days – week. And once it’s open, it goes.
That’s the faith of chocolate in my house, but nowadays I do make sure it’s good quality, healthy chocolate.
I hope you’ll enjoy these raspberry caramel chocolate slices as much as I do.
1/2 cup cacao butter
1/4 cup raw cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract
1 cup raspberries
1/4 cup shredded coconut
2 tbsp coconut oil
1/4 cup maple syrup
20 pitted medjool dates
6 tbsp coconut cream
pinch of sea salt or himalaya salt
How to make raspberry caramel chocolate slices:
⋅ 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 kind of date caramel.
You can use other dates, but you will have to soak them in water for a few hours or preferably overnight to soften them.
Put them in a bowl with room temperature water, just enough to cover them.
Remove the dates from the water. You don’t need the water for this recipe, but it’s great to use as 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 will separate the coconut water from the thick, cream and that’s the part you want.
Scoop out the cream and add it to the bowl with dates.
You can use the coconut water later to make a smoothie or for a different recipe.
⋅ Use a food processor or mixer 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.
⋅ Add the layer of date caramel and put it back in the freezer for about an hour.
⋅ Meanwhile mix the raspberries with melted coconut oil, shredded coconut oil and maple syrup in a food processor or mixer.
⋅ Add the raspberry cream layer on top of the caramel layer. Then 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 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.