Choc Berry Easter Slice

Choc Berry Easter Slice
Choc Berry Easter Slice

This Choc Berry Easter Slice is the perfect Easter treat if you want something chocolatey and sweet that’s also good for you. For something a bit different to a standard chocolate egg, this slice has a chewy, protein-boosted berry base, a raw chocolate topping and a little egg on top.

The berry goodness in the slice comes from Bare Blends Bare Berries freeze dried berry powder. I’m such a big fan of it because it allows you to add a nice hit of antioxidant-rich berry delight without having to shell out for a load of berries (which can be expensive!).

Although I often use a good quality dark chocolate in my recipes, I made a raw chocolate topping for the slice so you get the benefits of raw cacao powder (which is also high in antioxidants, a good source of magnesium and can help boost your mood).

Choc Berry Easter Slice

Makes 6 pieces


For the berry layer:

  • 1/2 cup raw brazil nuts
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup unflavoured whey protein powder (I used Bare Blends Bare Whey Protein Isolate)
  • 2 x 20ml tablespoons freeze dried berry powder (I used Bare Blends Bare Berries)
  • 1 x 20ml tablespoon extra virgin coconut oil, melted
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon water

For the raw chocolate:

  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup raw cacao powder (or cocoa powder)
  • 2 x 20ml tablespoons rice malt syrup
  • Pinch of sea salt


  1. Blend the brazil nuts, coconut, protein powder and berry powder in a food processor until you get fine crumbs. Add the coconut oil, rice malt syrup and water and blend until the mixture comes together in a ball.
  2. Line a 12cm x 8cm container with non-stick baking paper or cling film. Press the berry mixture into a ball, break off about 3/4 of the mixture and press it firmly into the lined container. Divide the remaining berry mixture into 6 parts and press into little egg-shaped balls. Set the container and balls aside in the freezer to chill.
  3. To make the raw chocolate, mix all of the raw chocolate ingredients together in a small bowl until well combined. Remove the container from the freezer and pour the chocolate mixture over the top, leaving about a teaspoon of chocolate mixture aside (for sticking the balls on later). Return the container to the freezer to chill.
  4. Once the top of the chocolate layer has just set, remove the container and balls from the freezer. Dollop a small amount of the leftover chocolate mixture onto the bottom of a ball and press onto the slice (it should set quite quickly to hold as the slice and balls are chilled). Repeat with the remaining balls, placing them in 2 rows of 3 so that the slice can be cut into 6 pieces.
  5. Return to the fridge for a few hours to set completely. Once set, cut into 6 pieces with a sharp knife. Dust with extra berry powder just before serving if desired.
  6. Store in the fridge or freezer.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

You might also like my Raw Berry Tarts.


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