Raspberry Chocolate Slice

This Raspberry Chocolate Slice is quick and easy to make. Even my ‘not fussed on fruit baked into things’ son loves this delicious snack – probably because the raspberries reduce down to a jam-like layer. Including almond meal (or seed meal) with the wholegrains in this slice adds sustenance and long-lasting energy.

Health benefits

The almond meal adds protein and healthy fats, while the oats provide fibre and keep you fuller for longer. Raspberries are a great source of antioxidants, particularly vitamin C, and the chocolate offers flavonoids, which are known to support immune health. The use of natural sweeteners like honey or maple syrup keeps the sugar content lower compared to processed treats.

Ingredients

The base of this slice is made from a mix of almond meal, wholemeal spelt flour, and oats, held together by butter or coconut oil. A layer of raspberry filling gives it a fruity zing, while dark chocolate chunks provide a rich, indulgent flavour throughout. For those with dietary restrictions, there are variations for gluten-free, vegan, and nut-free options.

How to make Raspberry Chocolate Slice

Start by preparing the crumble base by melting the butter (or coconut oil) and sweetener in a saucepan over a medium heat, then combining with the dry ingredients. Press two-thirds of the mixture with a spatula into a lined tin to form the base. Mix the defrosted raspberries with arrowroot and vanilla, then spread over the base to form the raspberry layer. Add half the chocolate pieces, and the top layer is simply the remaining crumble mixture, and the rest of the chocolate on top. Bake for about 20 minutes until golden brown, then cool completely before slicing. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe. You can also use a food processor.

Serving suggestions and how to store

This raspberry slice is delicious on its own (or packed into the lunchbox) or served warm with a dollop of cream or yoghurt. It’s best stored in an airtight container in the fridge to keep it firm, or you can freeze it for a longer shelf life.

Vary this Raspberry Chocolate Slice to suit your dietary needs

For a gluten-free version, use gluten-free flour and substitute the oats with quinoa flakes. For a dairy-free or vegan option, replace butter with coconut oil and use a plant-based sweetener like maple syrup. Nut allergies? Swap the almond meal with ground seeds to keep it nut-free.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy sweet recipes, click HERE.

Raspberry Chocolate Slice

Prep 20 minutes minutes

Cook 20 minutes minutes

Total 40 minutes minutes

Serves: 12 pieces

This Raspberry Chocolate Slice is quick and easy to make. The raspberries reduce down to a jam-like layer and pair so well with the chocolate.

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Ingredients

Base / Crumble

• 125 g butter or coconut oil
• 170 g rice malt syrup, honey or maple syrup (½ cup)
• ½ tsp bicarbonate of soda
• 120 g almond meal (1 cup) approx
• 120 g wholemeal spelt flour (1 cup)
• 200 g rolled oats (2 cups) or quinoa flakes (or a mixture)
• 1 tsp vanilla

Raspberry filling

• 120 g frozen raspberries (1 cup) defrosted and most of the liquid strained
• 1 tsp true arrowroot flour  – or tapioca
• 1 tsp vanilla – essence
• 100 g chocolate – broken into pieces (or buttons)

Method

• Pre-heat the oven to 180℃ / 350℉ (fan-forced).
• In a small pot melt the butter (or coconut oil) and sweetener, mixing to combine. Add the bicarb and stir well.
• Mix the almond meal, flour, oats (or quinoa) and vanilla in a bowl.
• Add the butter/ sweetener mix and stir to combine well.
• Line a small tin (approx. 17 x 27cm) with baking paper. Press ⅔ of the mixture into the base of the tin and press down firmly with wet hands (the remaining ⅓ will form the crumble top, so set aside until after the fruit is ready).
• Put the raspberries, arrowroot and vanilla into the small bowl and mix well, mushing up the raspberries.
• Top the base with the raspberry mixture and half the chocolate and with wet hands, place with the rest of the crumble over the raspberries. Top with the remaining chocolate pieces.
• Bake for approximately 20 minutes or until just golden brown.
• Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).

Thermomix Method

• Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed 3.
• Add the rest of the crumble ingredients to the butter/sweetener and mix 15 seconds, speed 3. You may need to scrape the sides to fully combine.
• Assemble as above.

Serve

• I also love this heated up with fresh cream, very indulgent!

Store

• Airtight in the fridge or freezer.

Variations

Gluten and grain-free

Substitute the spelt for gluten free flour and the oats with quinoa flakes (rolled quinoa).

Dairy-free

Substitute the butter with coconut oil.

Vegan

Choose rice malt or maple syrup as your sweetener. Substitute the butter with coconut oil.

Nut-free

The almond meal can be substituted with any ground seed mix.

Fructose friendly

Choose rice malt syrup for your sweetener.

 

 

 

 

 

This is one of my favourite slices, let me know if you loved this recipe in the comments below…

Course: Dessert Snack

Author: Georgia Harding

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