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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.