The dessert that rivals all others…creamy filling, chewy raw brownie like base, sweet raspberry chia seed topping…
No baking required! A hell of a lot of blitzing and rinsing out the food processor here and there but I’ll take that over having to turn the oven on!
These were inspired by the chocolate tart I made a while back but rather than having a baked crust or base I went I opted for a double whammy chocolate hit. Perfectly chewy, sturdy enough to pick up and prevent any soakage through the layers…soft enough to enjoy with a soft edged spoon.
Divine, sensational, absolutely fantabulous….I can’t quite express how much I love these. I’d choose one of these over the tart and even caramel slices every time, THAT’S HOW AMAZING they are! Of course it’s just a personal preference, but I did make my way through four of the nine myself, one evening after another (the first for breakfast…a taste testing needed to be completed and I had a willing and able palate and appetite to meet demand).
Rich, indulgent, and totally moreish. A delish combination of flavours (who could say no to chocolate and raspberry!), textures….they satisfied my sweet tooth in one fell swoop as well as the mightiest of chocolate cravings (I blame PMS) without the sugar high and low that something shop bought or baked might have resulted in.
They’re gluten free (once you make sure to use gluten free (uncontaminated) oats), dairy free, egg free, and sugar free! I used dates in both the base and filling and no sweetener in the topping – just a little vanilla extract to sweeten leaving a little bit of sharpness which cuts through the intensity of the other too chocolate layers perfectly.
If put in an optional maple syrup addition to the topping but make it and taste it and decide before you add any sweetener as they really are magical without any.
These keep in the fridge for up to four days – any longer I’d be worried about the raspberry topping. I’m not sure how they’d freeze, I’d probably opt for just freezing the two bottom layers and topping with fresh raspberries to serve once thawed.
You’ll probably have no need anyway….they went down quite a treat in these parts so I imagine they’ll disappear in no time; I can highly recommend them as a whole food plant strong breakfast treat!
Are you a chocolate dessert person? My mum claims not to be and granted she always opts for the citrus or primarily fruit based dessert on a menu but she made her way through one of these without a bother!
Creamy chocolate raspberry squares!
Prep Time: 20 minutes + Overnight to Set
Cook Time: None!
Keywords: blender raw dessert snack gluten-free vegan vegetarian soy-free avocado cocoa powder dates oats
Ingredients (9 large squares)
- 1 cup gluten free oats (100g)
- 1 cup Medjool dates pitted (180g)
- 1/4 cup (30g) raw cacao (or cocoa powder)
- 1 cup almonds (130g)
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 – 3 tbsp water
- 2 ripe avocados peeled and pitted (300g)
- 60g (1/2 cup) raw cacao powder (or cocoa)
- 1/2 cup (90g) pitted Medjool dates
- 3 tbsp coconut oil (45g)
- 1/2 tsp vanilla extract
- 1 cup (approx. 150 – 160g) fresh or frozen raspberries
- 1.5 tbsp chia seeds (whole!)
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup – optional – I didn’t use any!
For the Base
Blend dates for the base to a smooth paste in your food processor and set to one side.
Blitz oats and almonds to a fine crumb and combine with raw cacao powder or cocoa powder. Add back in date paste along with almond and vanilla extract.
Process until the mixture starts to come together in a one large ball in the food processor. You may need 1-2 tbsp of water depending on how moist your dates are. You want the dough to stick together without being sticky or wet!
Press mixture in an 8* inch square tray – line or non stick. Roll out until smooth using a pastry roller. Place in the fridge while you make the filling.
For the Filling
Blend avocados to a smooth and cream puree and set to one side.
Blend dates to a smooth paste; add back in avocado and blitz to combine. Add in almond extract and raw cacao or cocoa powder. Process until combined – you may need to scrape down the sides of the food processor a couple of time to ensure it all mixes together well.
Melt coconut oil (the microwave will do – about 1 minute) and add to the mixture Blend to ensure it’s well incorporate.
Spread filling over the base, smoothing over the surface with the back of a spoon. Return tray to the fridge.
For the Raspberry Topping
Place all ingredients in a pot, bring to the boil, and reduce to a simmer for about ten minutes. Place in a bowl and leave to set in the fridge for about 30 minutes before spreading on top of the other two layers!
Leave the whole lot in the fridge to set ideally overnight. Slice in to 9 squares; store in the fridge for up to 4 days!