Chocolate, Raspberry & Chia Slice

By Lilian Dikmans

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I have found that when it comes to food, people tend to be impressed by a slice with layers. Two layers: “that looks a bit special”. Three layers: “OMG, Lilian you have outdone yourself”. One day soon, I’ll do something with four layers. But when it’s a no-bake slice like this one, creating a few layers is child’s play. It’s just an assembly job, really.

I made this Chocolate, Raspberry & Chia Slice for a birthday celebration and it disappeared in record time. It even pleased the skeptics who think that anything ‘gluten-free’ or ‘dairy-free’ must taste like dry cardboard (which is SO not true if you know what you’re doing). It tastes decadent but you get the added benefits of antioxidants from the raspberries and omega-3 fatty acids from the chia seeds. Plus there’s chocolate.

Chocolate, Raspberry and Chia Slice
Chocolate, Raspberry and Chia Slice

The slice is also nut-free, so handy if you’re cooking for people allergic to nuts. If you want to keep the slice totally grain-free, you could try using nut meal or ground nuts instead of the oats.

Serves
12 pieces

Prep time
35 mins

Cook time
1 hour chilling

Ingredients

For the base

  • 3/4 cup rolled oats
  • 3/4 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons raw cacao powder (or cocoa powder)
  • Pinch of sea salt
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted
  • 1/2 teaspoon pure vanilla extract

For the raspberry layer

  • 2 cups frozen raspberries
  • 4 x 20ml tablespoons chia seeds
  • 2 x 20ml tablespoons water
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil

For the chocolate topping

  • 100g dark chocolate
  • 2 x 20ml tablespoons extra virgin coconut oil, melted

Method

  • 1
    Line a 10 x 16cm container with baking paper or cling film.
  • 2
    Process the base ingredients in a food processor until well combined. Press the mixture into the prepared container and set aside in the freezer.
  • 3
    To make the raspberry layer, place the frozen raspberries in a small frypan or saucepan over a medium heat. As the berries start to defrost and soften, squash them with the back of a spoon to turn them into a paste. Add the chia seeds, water, rice malt syrup and coconut oil and stir everything together. Reduce the heat to low and allow the mixture to simmer, continuing to stir regularly. The mixture should thicken as the chia seeds absorb the liquid. Once the mixture has thickened into a thick paste, take it off the heat, allow to cool slightly and then spread it over the base. Place the slice back in the freezer to chill.
  • 4
    To make the chocolate topping, melt the chocolate and coconut oil in a double boiler or in the microwave, stirring to combine. Remove the slice from the freezer and pour over the chocolate mixture. Return the slice to the fridge for a few hours to set.
  • 5
    Once set, leave the slice at room temperature for a few minutes before cutting into squares. (If the chocolate topping is still quite hard, the pressure required to cut the slice may cause the raspberry filling to squish out a bit. So I recommend turning the slice onto its side and then carefully cutting it that way).

Notes

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

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26 COMMENTS

  1. Once they are frozen and I get ready to cut and eat one, does the rest of the bake need to stay frozen or can they be kept at room temperature in an air tight container? So excited to try these Xx

  2. In Australia, oats are not allowed to be labelled as “gluten free” as it is actually accepted here that the avenin protein in oats (a form of gluten) has the same effect as gluten in around 30% of coeliacs and non-celiac gluten intolerant people. Many coeliacs still wonder why they feel like they’ve been glutened after eating so-called “gluten free” oats – and that’s why. In the US and many other places, avenin is not accepted as a form of gluten, and that’s why they are allowed to sell “gluten-free” oats. Coeliac Australia has a position paper on this very topic: http://www.coeliac.org.au/gluten-free/

  3. I can’t wait to make this recipe it sounds like heaven!
    A tip the for cutting (any cakes desserts etc) is if you have a large sharp kitchen knife, boil the kettle and dip the knife in the boiling water between each cut. The heat from the knife leaves seamless cuts and you don’t get the dessert “sticking” making a mess. Xx

  4. I find chia seeds don’t quite agree with me. Is there anything that I can substitue for them in here?? It sounds like a wonderful recipe

    • Hi Natalie, thank you! It’s a bit tricky to find a substitute for chia seeds as they absorb liquid to thicken up the raspberry mixture. You could try adding a little bit of coconut flour instead and increase the coconut oil slightly, but I haven’t tested this. Let me know how you go!

  5. Hereโ€™s a curly one – how do you hunk thisโ€™d go with sugar free chocolate? I have a friend who canโ€™t have refined sugar (cancer patient) but can have natural sugar alternatives. I reckon heโ€™d love it though!

    • Hi Cindy, the recipe should work well with sugar-free chocolate! I have found that sugar-free chocolate usually melts and sets just like regular chocolate, so it should be easy to use in place of the dark chocolate.

      The rice malt syrup in the base and raspberry layer could also be replaced with raw honey for a less-refined sweetener option.

      All the best to your friend, and I hope you both enjoy the recipe ๐Ÿ™‚

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Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

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