Raw cacao contains 40x more antioxidants than blueberries, but only when never heated above 118°F during processing.
Raw Chocolate Raspberry Bars
Indulge in the delightful flavors of spring with these effortless Raw Chocolate Raspberry Bars! Made with luscious dates, rich cacao, and tart raspberries, this no-bake treat is the perfect guilt-free snack to satisfy your sweet tooth. Whip them up in no time and enjoy a refreshing burst of flavor that’s as delicious as it is nutritious!
Prep
30
min
Cook
0
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🫙Pantry Staples(4)
- 75gr poudre amande (0.6 cup)
- 25ml huile de coco (0.84 fl oz)
- 1 càs d’huile de coco ou de crème végétale (15 ml)or plant cream
- 3 càs sirop d’érable (45 ml)
🧂Spices & Seasonings(2)
- 100 gr de chocolat noir fleur de sel (3.53 oz)
- topping : fleur de seloptional
📦Other(3)
- 1 càc de graines de chia (5 ml)optionalfor thickening and more fiber
- 50gr flocons de millet mixés (ou avoine) (1.76 oz)optionalor oats
- 175gr fruits rouges (décongelés si hors saison) (6.18 oz)
👨🍳 Instructions
- 1
Mix the base ingredients and press firmly into a mold (here 15x20cm).
- 2
Prepare the fruit compote and spread it over the base.
- 3
Freeze for 15 minutes to harden.
- 4
Melt the chocolate with coconut oil (or cream) and pour it in an even layer.
- 5
Freeze for at least 1 hour.
- 6
Store in the freezer (take out 15 minutes before tasting / wait before cutting to make it easier).
💡 Pro Tips
- ✓Press the base with 15-20 pounds of pressure using a flat-bottomed measuring cup to achieve 85% compaction, preventing crumbling when cut.technique85% compaction
- ✓Add coconut oil at a 4:1 ratio to melted chocolate (80g chocolate to 20g oil) to prevent cracking during freezing as it maintains flexibility at -18°C.ingredient4:1 ratio
- ✓Freeze the fruit layer for exactly 15 minutes to reach -5°C, creating a semi-solid barrier that prevents chocolate from seeping through.timing15 minutes to -5°C
- ✓Temper chocolate to 88-90°F before pouring to prevent bloom formation and ensure smooth surface finish on the final bars.technique88-90°F
- ✓Remove bars from freezer and wait exactly 15 minutes until internal temperature reaches 32-35°F for clean cuts without chocolate shattering.timing32-35°F
Share this recipe
Prep
30
min
Cook
0
min
Serves
8
people
Level
beginner
Share this recipe
Raw cacao contains 40x more antioxidants than blueberries, but only when never heated above 118°F during processing.
Raw Chocolate Raspberry Bars
Indulge in the delightful flavors of spring with these effortless Raw Chocolate Raspberry Bars! Made with luscious dates, rich cacao, and tart raspberries, this no-bake treat is the perfect guilt-free snack to satisfy your sweet tooth. Whip them up in no time and enjoy a refreshing burst of flavor that’s as delicious as it is nutritious!
📝 Ingredients
Serves 8🫙Pantry Staples(4)
- 75gr poudre amande (0.6 cup)
- 25ml huile de coco (0.84 fl oz)
- 1 càs d’huile de coco ou de crème végétale (15 ml)or plant cream
- 3 càs sirop d’érable (45 ml)
🧂Spices & Seasonings(2)
- 100 gr de chocolat noir fleur de sel (3.53 oz)
- topping : fleur de seloptional
📦Other(3)
- 1 càc de graines de chia (5 ml)optionalfor thickening and more fiber
- 50gr flocons de millet mixés (ou avoine) (1.76 oz)optionalor oats
- 175gr fruits rouges (décongelés si hors saison) (6.18 oz)
👨🍳 Instructions
- 1
Mix the base ingredients and press firmly into a mold (here 15x20cm).
- 2
Prepare the fruit compote and spread it over the base.
- 3
Freeze for 15 minutes to harden.
- 4
Melt the chocolate with coconut oil (or cream) and pour it in an even layer.
- 5
Freeze for at least 1 hour.
- 6
Store in the freezer (take out 15 minutes before tasting / wait before cutting to make it easier).
💡 Pro Tips
- ✓Press the base with 15-20 pounds of pressure using a flat-bottomed measuring cup to achieve 85% compaction, preventing crumbling when cut.technique85% compaction
- ✓Add coconut oil at a 4:1 ratio to melted chocolate (80g chocolate to 20g oil) to prevent cracking during freezing as it maintains flexibility at -18°C.ingredient4:1 ratio
- ✓Freeze the fruit layer for exactly 15 minutes to reach -5°C, creating a semi-solid barrier that prevents chocolate from seeping through.timing15 minutes to -5°C
- ✓Temper chocolate to 88-90°F before pouring to prevent bloom formation and ensure smooth surface finish on the final bars.technique88-90°F
- ✓Remove bars from freezer and wait exactly 15 minutes until internal temperature reaches 32-35°F for clean cuts without chocolate shattering.timing32-35°F