Bursting with tart raspberry flavour and low in added sugar, this is a nearly perfect healthy indulgence.
Raspberry and chocolate are a match made in anti-inflammatory heaven. Raspberries are one of the highest fibre fruits, keeping your tummy happy and your blood sugars balanced. Flavonoid-rich cocoa is at its most nutrient dense when you are eating the whole cocoa bean, also known as cacao nibs—nature’s chocolate chip.
Line an 8- × 4-inch (20 × 10 cm) loaf pan with a sheet of parchment paper. Cut it long enough so that extra hangs over the sides for easy removal of the frozen treats.
In a food processor, combine the coconut, dates, almond meal, cocoa, and salt and blend until the dates are finely chopped and the mixture is well incorporated. Drizzle in water as needed to moisten the mixture so it starts to look like a uniform dough. The dough should stick together when pressed with your fingers but should not be wet.
Evenly press the dough into the loaf pan and set aside.
Make the Raspberry Cashew Cream Filling
In a high-speed blender, combine the cashews, 1½ cups (375 mL) of the raspberries, coconut oil, maple syrup, lemon juice, vanilla, and salt and blend until smooth. Add the water, 1 tablespoon (15 mL) at a time, as needed to get the blender moving if the mixture becomes too thick to blend.
With the blender turned off, use a spatula to stir in the cacao nibs.
Pour the Raspberry Cashew Cream Filling overtop the Cocoa Coconut Crust. Sprinkle the remaining 1 cup (250 mL) raspberries on top. Cover the pan with foil and freeze until firm, at least 2 hours. For easy serving, I like to slice the cake before it is too frozen. Store the slices in an airtight container in the freezer for up to 1 month.
When ready to serve, remove from the freezer. The flavour will be best if you allow the slices to thaw slightly for 10 minutes before eating.