For your free sample of my ’30 Days of Yes’ card set

raw choco raspberry birthday slice

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For raw choco raspberry birthdays! I made this for a dear and wonderful friend and his response was pretty blissed out, I’ve got to say. The chocolate topping is perfectly dark and creamy and the salt in the base gives it a fab little twist. The cold, juicy raspberries make the whole thing burst with flavour. It was such a pleasure to pick these raspberries with Nick in mind (stoked!), but you could just as easily use frozen. I want to eat this for every meal of every day!

For the base:

½ cup ground almonds
2 tablespoons of coconut oil, melted
½ cup of rolled oats
1 tsp salt

For the topping:

3 tablespoons of coconut oil
½ – 1 tablespoon of honey
1 tablespoon of cacao powder
handful of fresh raspberries

Mix the ingredients for the base, press into a lined baking tray and freeze. Meanwhile, melt the second batch of coconut oil with the honey. Stir in the cacao powder until smooth. Pour the chocolate mixture over the oat base and pop the raspberries on top. Stick the lot back in the freezer for another 30 minutes. Take out, cut into shapes and store in the fridge.

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