Makes 12-15 bars





- 200g pecans

- 100g walnuts

- 6 medjoul dates

- 4 heaped tbsp raw cacao powder

- 1/4 tsp sea salt


- 200g cashews*soaked

- 1 can full fat coconut milk*

- Juice of 1 lemon

- 1 cup melted coconut oil or coconut butter

- 1 tsp vanilla extract or powder

- 1/2 cup maple syrup 

- 250g fresh raspberries


- 1 cup cacao butter

-  4 heaped tbsp raw cacao powder (add more if you like it more bitter)

- 1/2 cup maple syrup



- Blend all ingredients in a high speed foodprocessor until they come together and form a dough.

- Press the dough evenly down into an 8x8" dish lined with parchment paper.

- Place in the freezer whilst you make the filling. 


- Blend the cashews, lemon juice, coconut milk, vanilla and maple syrup until smooth and creamy. you may need to add a little water if the mixture isn't blending well.

- Add the melted coconut butter and blend again for 30 seconds to combine.

- Split the mixture into 2, add 50g of the raspberries to one half and blend. This will make the bottom light pink coloured layer.

- Add the mixture ontop of the brownie base and freeze again for minimum 15-20 minutes.

- Add the remaining raspberries to the 2nd half of the mixture and blend.

- Add this mixture on top of the light pink mixture. 

- Place back in the freezer for 4 hours or ideally overnight.

- Once frozen, gently tap the dish face down off of a counter to ease it out of the dish.

- Take a large sharp knife and heat it with hot water. Cut the cake carefully into the desired sized bars. I usually keep a bowl of hot water nearby and dip the knife in after every cut as it cuts best when wet and hot.

- You can pop the bars back intot he freezer at this point to prevent them from softening before you dip them in chocolate


- Melt the cacao butter in a bowl over a pan of hot water.

- Remove the bowl from the heat - I usually keep the bowl of chocolate ontop of the pan of hot water to prevent the chocolate from hardening.

- Sift in the cacao powder.

- Stir in the maple syrup and mix well.


- Dip the raspberry bars into the chocolate sauce and set them onto a cooling rack. I like to place a sheet of parchment paper under the cooling rack as it catches any chocolate the drips down and the chocolate can be reused once it hardens.

- You can dip the chocolate bars a second time if you'd like them to have a thicker layer of chocolate.

- These bars should be stored in the freezer and taken out 30minutes to 1 hour before serving.

* soaked cashews- Soak in clean distilled water for 6 hours, then rinse clean before use

* coconut milk- refrigerate your can of coconut milk overnight. Don't shake the can as you want the liquid to remain separated. Scoop out and use the thick part from the top of the can. 

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