Fruity and nutty slices infused with chocolate and raspberries. A raw, vegan and gluten-free snack or dessert with a thick and chewy apricot, almond and chia seeds chocolate base topped with freeze-dried raspberries and covered in creamy dark chocolate with raspberries. Perfect with a cup of tea or anytime of day.
By Nourishing Amy
Dark Chocolate Raspberry and Apricot Bars
Prep Time: 15 minutes
Serves: People
Ingredients
200g almonds
300g dried unsulphured apricots
2 tbsp chia seeds
2 tbsp raw cacao powder
20g freeze-dried raspberries, crushed
180g Divine Dark Chocolate with Raspberries
2 tbsp coconut oil
Method
Step 1
Soak the dried apricots in boiling water for 10 mins, then drain. Line a dish or container with baking parchment (approx. 24cm x 16cm).
Step 2
Blitz the almonds in a food processor until crumbly but not too fine. Add in the drained apricots, chia seeds and raw cacao powder and process until sticky and the mixture holds together.
Step 3
Press the mixture firmly into the lined dish and smooth over the top. Top with the crushed freeze-dried raspberries.
Step 4
Melt the chocolate and stir through the coconut oil until creamy. Pour over the freeze-dried raspberries and allow to set in the fridge for 1-2 hours. Slice once cool and keep in an airtight container for 3-5 days.
