Chocolate, Raspberry & Chia Slice

By Lilian Dikmans


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 and 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.

More easy no bake slice recipes

This Vegan No Bake Chocolate Mint Slice is a healthy version of a peppermint slice. The creamy mint filling is so good.

For a healthy caramel slice, this Easy No Bake Vegan Slice has a creamy vegan caramel filling made with cashew butter and maple syrup.

These Vegan Peanut Butter Bars only require four ingredients. They’re a healthy version of old fashioned chocolate peanut butter bars.

This Vegan White Christmas Slice has a creamy white chocolate-like base, studded with cranberries, pistachio nuts and currants.

You can find all of my bars and slices on the Bar and Slice Recipes page.

Chocolate, Raspberry and Chia Slice Recipe

12 pieces

Prep time
35 mins

Cook time
1 hour chilling


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


  • 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).


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.

Did you make this recipe?

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You can also tag Real Food Healthy Body on Instagram at @realfoodhealthybody, so I can re-share your creations.

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  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:

  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. Here’s a curly one – how do you hunk this’d go with sugar free chocolate? I have a friend who can’t have refined sugar (cancer patient) but can have natural sugar alternatives. I reckon he’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 🙂

    • I haven’t tested baking the base – it might be ok to briefly bake it, but my concern would be that it might dry out. Ideally you would just let it firm up in the fridge since I developed this recipe to be no-bake 🙂

  6. THIS IS THE MOST DIVINE RECIPE! a wee bit fiddlier than ones I would usually make – but so worth the patience and freezes well too! I also double the recipe – it was seriously a much better amount to have. 🙂
    I did modify to thicken the raspberry mixture – mine was a bit runny I thought…. I just used a small amount of tapioca flour and water to cook the raspberry sauce mixture to a thicker consistency that I could spread easily and I also added some wild blueberrys…. so so yummy thank you so much for sharing your mahi – talent and love for all things yummy.

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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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