Vegan Chocolate Raspberry Slice Gf V Recipe
Make Vegan Chocolate Raspberry Slice Gf V Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Creamy Raspberry Filling
Ganache & Topping
Method
Crust
- 1
Line an 8x8-inch or 9x9-inch square baking pan with parchment paper for easy removal.
- 2
- 3
Stir in the melted coconut oil and vanilla extract until a cohesive, slightly crumbly dough forms.
- 4
Press the dough evenly into the prepared pan to form a compact crust. Bake at 350°F (175°C) for 12–14 minutes, until set. Allow to cool completely before filling.
Creamy Raspberry Filling
- 5
If not already, soak cashews in water for 4–6 hours (or overnight). Drain and rinse well.
- 6
In a high-speed blender, combine cashews, almond milk, maple syrup, cocoa powder, vanilla, and salt. Blend until completely smooth and creamy.
- 7
Add melted coconut oil and blend briefly to emulsify. Gently fold in chopped raspberries.
- 8
Spread the filling evenly over the cooled crust. Smooth the surface with a spatula.
- 9
Chill in the refrigerator for at least 2 hours, or until firm.
Ganache & Topping
- 10
Melt the dark chocolate with coconut oil in a heatproof bowl over gentle heat or in the microwave until smooth.
- 11
Pour or spread the ganache evenly over the set filling. Return to the fridge for 15–20 minutes to set.
- 12
Top with fresh raspberries and slice into bars to serve.