If summer had a taste, I’m pretty sure it would taste like these slices.

The bars have a fresh taste of raspberry, but with a sweet taste from the coconut chocolate. It almost doesn’t get any better.

It’s May now, and some days the weather is actually quite okay, but most days it’s grey and rainy. We (my sister and I) have some exams coming up this month as well, so we’re trying to keep up the spring spirit with these luscious raspberry slices.

The different layers themselves are quite simple. Each layer contains coconut oil, which helps the different ingredients stick together. I decided to use agave sirup to sweeten it a little, but you can use whatever your preferential sweetener is. It works well to make a layer, place it in the freezer, make the next layer and add that to the first layer, place in the freezer again, and lastly make the third layer, and pour it over the other two layers.

– INGREDIENTS –

chocolate / almond base

1 cup / 2 1/4 dl / 130g almonds

1 cup / 2 1/4 dl / 80g shredded coconut

1 cup / 2 1/4 dl / 80g pitted dates, packed

1 tsp pure vanilla powder

3 tbsp cacao powder

2 tbsp agave sirup

2 tbsp coconut oil, melted

a pinch of sea salt

raspberry layer

1 cup / 2 1/4 dl raspberries, frozen are fine, but let them thaw first

1 cup / 2 1/4 dl shredded coconut

1/2 tsp pure vanilla powder

2 tbsp agave sirup

2 tbsp coconut oil, melted

raw chocolate layer

1/3 cup / 1 dl (or 1/5 cup / 2 dl, depending on the size of your tray) coconut oil, melted

1/3 cup / 1 dl cacao powder

3 tsp agave sirup

a pinch of sea salt

toppings

a few tablespoons freeze-dried raspberries

a few tablespoons coconut chips

a few tablespoons chopped almonds

First layer (chocolate and almond base)

If you don’t have a food processor, this layer can be made by chopping the almonds, blending the dates and mixing it all together with your hands.

1. Start by chopping the almonds in your food processor. If you want to keep the base crunchy, blend the nuts a little less, but if you want it more smooth, blend them more.
2. Add the shredded coconut, vanilla powder, cacao powder and salt, and blend again. Add the dates when it’s all mixed well, and blend until it has a texture where you can press it together. Lastly, add the coconut oil and agave sirup, and blend one last time.
3. Line a tray with parchment paper, and spread the date mixture evenly. Use your fingers to press it in tight. Put it in the freezer to set while you make the raspberry layer.

Second layer (raspberry layer)

If you don’t have a food processor, you can use a blender.

1. Simply add everything to your food processor, and pulse until it is even.
2. Spread evenly over the base layer, and place in freezer to set again.

Third layer (raw chocolate layer)

If you used a large tray, I would recommend to make a little extra of the chocolate, as it is good with a thicker layer.

1. Whisk all the ingredients together in a bowl.
2. Pour it on top of the raspberry layer, and add some toppings. I used coconut chips, freeze-dried raspberries, and chopped almonds. Place in freezer again, and let it sit in the freezer for an hour or two before serving. Store any leftovers in an airtight container in your freezer. Enjoy!