No Bake Raspberry Ripe Slice

You know those times when you want to make that amazing looking raw cake recipe but can’t really convince yourself that you should spend a small fortune buying the ridiculous amount of raw nuts called for? Been there.  So instead I have created a slightly budget friendlier raw slice recipe made without nuts.  It’s ridiculously easy to make and eat and did I mention that it’s delicious? It tastes just like a not-so-sickly-sweet version of the old cherry ripe favourite! 

Whats good: The base is packed full of fibre thanks to the oats, dates and ground flax- goof for helping to maintain regular gut health. Raspberries are a low sugar fruit and high in vitamin C, something we need each day to assist with collagen production and growth and repair of body tissue.




No Bake Raspberry Ripe Slice
Prep time
Total time
Recipe type: Dessert
Cuisine: Raw
Serves: 16 squares
  • For the base:
  • 1 cup dried dates
  • 1½ cups rolled oats
  • ½ cup milk of choice
  • ½ cup coconut
  • 2 tbsp ground flax
  • 3 tbsp cocoa powder (or cacao)
  • ½ tsp vanilla
  • For the filling:
  • 1½ cups frozen raspberries
  • 2 tbsp chia seed
  • 2-3 tbsp Stevia powder*
  • 1 tsp vanilla
  • ½ cup dessicated/shredded coconut
  • squeeze of lemon juice
  • For the top:
  • 100g 70% cocoa dark chocolate
  • 1 tsp oil
  1. First, start the filling: place raspberries in a bowl and mash with a fork until no lumps remain. Add vanilla, stevia and chia seed, mixing well. Leave to absorb for 10-15 minutes while you make the base.
  2. For the base: place dates, milk and half the oats in a food processor and process until smooth. Add remaining base ingredients and process until a crumbly dough forms.
  3. Line a small pan with baking paper and press the base dough into a thin even layer. Place in the freezer while you do the next bit.
  4. Take your raspberry mix and mix through the coconut. Give it a taste at this point and add more stevia or a squeeze of lemon if required. Spread over the top of the base and place back in the freezer.
  5. For the top:Bring a small saucepan of water to the boil then turn down to simmer. Chop the chocolate finely and place in a heat proof bowl along with the oil. Place the bowl over the top of the saucepan to create a double boiler. Stir the chocolate mix regularly and remove bowl from heat when just melted. Alternatively you can place the mix in the microwave and microwave for short 20 sec bursts, stirring regularly - careful not to overheat the mix.
  6. Spread chocolate thinly over the raspberry filling then quickly sprinkle over the coconut. Place in fridge until completely set. Chop into squares and devour.
* I used Natvia stevia icing mix for this as it dissolves really easily. If using regular stevia just make sure you mix it up well to avoid crunchy granules.


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