Chocolate, Raspberry + Chia Slice

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I have found that when it comes to food, people tend to be impressed by things with layers. Two layers: "that looks a bit special". Three layers: "OMG, Lilian you have outdone yourself". One day soon, I'll do something with four layers. But when it's a no-bake slice like this one, creating a few layers is child's play. It's just an assembly job, really. 

I made this slice for a birthday celebration and it disappeared in record time. It even pleased the skeptics who think that anything 'gluten-free' or 'dairy-free' must taste like dry cardboard (which is SO not true if you know what you're doing). It tastes decadent but you get the added benefits of antioxidants from the raspberries and omega-3 fatty acids from the chia seeds. Plus there's chocolate.

The slice is also nut-free, so handy if you're cooking for people allergic to nuts. If you're allergic to gluten, make sure you buy gluten-free oats for the base. Oats often contain traces of gluten as they are typically processed on the same equipment as wheat. If you can't find gluten-free oats or you want to keep the slice totally grain-free, you could try using nut meal or ground nuts instead of the oats.

Chocolate, Raspberry + Chia Slice

Gluten free | Nut free | Dairy free | Vegan


For the base:

  • 3/4 cup (gluten-free) rolled oats
  • 3/4 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons raw cacao powder
  • Pinch of sea salt
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted
  • 1/2 teaspoon pure vanilla extract

For the raspberry layer:

  • 2 cups frozen raspberries
  • 4 x 20ml tablespoons chia seeds
  • 2 x 20ml tablespoons water
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil

For the chocolate topping:

  • 100g dark chocolate
  • 2 x 20ml tablespoons extra virgin coconut oil, melted


  1. Line a 10 x 16cm container with baking paper or cling film.
  2. Process the base ingredients in a food processor until well combined. Press the mixture into the prepared container and set aside in the freezer.
  3. To make the raspberry layer, place the frozen raspberries in a small frypan or saucepan over a 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, water, rice malt syrup and coconut 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. To make the chocolate topping, melt the chocolate and coconut oil in a double boiler or 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 the slice 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. So I recommend turning the slice onto its side and then carefully cutting it that way).

Makes 12 pieces.

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