A delightful dessert combination, this is a fairly simple no-bake recipe that promises flavour in every bite! Made of a chocolate base, a raspberry layer and a chocolate ganache layer, the indulgent pairing of chocolate and raspberry is phenomenal. Just watch how quickly it disappears!
What you’ll need
Chocolate Base
- 1 cup crushed digestive biscuits
- 1/3 cup raw cacao powder
- 3 tablespoons coconut oil, melted
Raspberry Layer
- 1/2 cup raspberry jam
- 2/3 cup ground almonds
- 4 tablespoons dessicated coconut coconut
- 4 tablespoons pure maple syrup or honey
- 1 tablespoon coconut oil, melted
Chocolate Ganache Layer
- 1/2 cup heavy cream
- 1/2 cup/75g/2.5oz 70% dark chocolate
How to make it
- Chocolate base layer: add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spoon. Place it in the freezer.
- Raspberry layer: blend all raspberry layer ingredients except the coconut oil in a high speed blender until smooth. Add coconut oil and blend until well combined. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.
- Chocolate ganache layer: Break dark chocolate into small pieces. Heat the cream in saucepan on low heat until bubbles appear at the side. Pour over the chocolate, let stand for 5 minutes, then using a hand whisk, blend until completely mixed. Let cool completely, then pour the chocolate on top of the raspberry layer. Place back into the freezer and let it set completely.
- Remove from the tin, slice with a hot knife, and serve. Store in freezer, in an airtight container.