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Vegan chocolate raspberry slice

Serves 24 slices
Prep time: 40 mins + cooling time
Cooking time: 20 mins

Everyone can learn how to cook this classic crowd-pleaser. Simple to make, it’s a big hit everywhere from the family dinner table to your kid’s school lunchbox. The indulgent pairing of chocolate and raspberry is phenomenal. Just watch how quickly it disappears!

Ingredients

Method

  • ¾ cup Pams Rolled Oats 
  • ¾ cup Pams Desiccated Coconut 
  • ¾ cup ground almonds 
  • 100g Pams Pitted Dates 
  • 3 tablespoons cocoa 
  • ¼ cup Pams Coconut Oil, melted
Raspberry filling
  • 2 cups Pams Frozen Raspberries 
  • ¼ cup Pams Superseed Chia seeds 
  • 2 tablespoons vegan maple syrup/rice malt syrup 
  • 2 tablespoons Pams Coconut Oil
Topping
  • 125g vegan dark chocolate 
  • 2 tablespoons Pams Coconut Oil 
  • ½ cup shredded coconut, toasted
View the method
  1. Line the base of a 27x18cm slice tin with baking paper. To make the base of the slice, place the oats, coconut, ground almonds, dates, cocoa and melted coconut oil in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs and comes together when pressed. Spoon the mixture into the prepared tin and press down with the back of a spoon. Refrigerate while you prepare the filling. 
  2. To make the raspberry filling, place the frozen raspberries in a saucepan with the chia seeds, syrup and coconut oil. Bring to the boil over medium heat then simmer for 10-15 minutes, stirring frequently, or until the mixture is thick and jam-like. Allow to cool, then spread over the base. Refrigerate while you prepare the topping. 
  3. To make the topping, place the chocolate and coconut oil in a small bowl. Melt in the microwave, stirring occasionally to combine. Remove the slice from the fridge and drizzle with the chocolate topping. Sprinkle with the toasted coconut, then refrigerate or place in the freezer until firm. Remove from the tin, cut into small bars and store in an airtight container in the fridge.

Tips:

  • For a stunning finishing touch, sprinkle cacao nibs and freeze-dried raspberries over the top of the slice before serving.
  • Don’t have time to make the raspberry filling? Simply spread ½ cup of vegan raspberry jam over the base then top with the chocolate mixture.
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