Chocolate Raspberry Chia Slices
Recently I’ve had a bee in my bonnet to try more complicated recipes than my usual muffins and protein balls. I blame it on Instagram – I see these amazing food pics and I have to try them. I’m particularly obsessed with anything with layers – if it has layers, it looks difficult to make and therefore super impressive.
Now, I’ve become a halfway decent cook, if I don’t say so myself. I pay attention on Masterchef Australia and I take notes from my favourite food bloggers, and I spend a lot of time in the kitchen practising. But I am simply not gifted in presentation. Most of the time what I make tastes pretty good – or even great – but often it looks like a dog’s breakfast, especially my desserts.
I’ve come to accept that I’m never going to wow people when they gaze at my masterpieces, but hopefully I can impress them when they taste it. Case in point – the photo on the left contains the pic from the creator of this recipe, health food instragrammer @realfoodhealthybody. The photo on the right is mine. Nailed it.
Chocolate, Raspberry & Chia Slices
- ¾ cup rolled oats
- ¾ cup unsweetened desiccated coconut
- 2 heaped tbsp cacao
- Pinch of sea salt
- 2 tbsp raw honey
- 1 tbsp coco oil, melted
- 1 tsp vanilla extract
- 2 cups frozen raspberries
- 4 tbsp chia seeds
- 2 tbsp water
- 2 tbsp raw honey
- 1 tbsp coco oil
- 100g dark chocolate
- 2 tbsp coco oil, melted
1. Line a 10 x 16cm container with baking paper
2. Process the base ingredients in a food processor until well combined. Press the mixture into the container and place in the freezer.
3. Raspberry layer – place the frozen raspberries in a small saucepan over 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, honey and coco 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. Chocolate topping – melt the chocolate and coco oil 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. Once set, leave 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. Try turning the slice onto its side and then carefully cutting it that way).
Makes 12 pieces