Description
Make this rich, no-bake slice featuring a chewy oat base, a layer of dark chocolate, and bright raspberry flavor. It sets in the refrigerator.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/4 cup smooth peanut butter or almond butter
- 1/4 cup maple syrup or honey
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 1/2 cup fresh or frozen raspberries
- 1 tablespoon coconut oil (for melting chocolate)
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, combine the rolled oats, shredded coconut, peanut butter, maple syrup, and salt. Mix until the mixture is evenly moistened and holds together when pressed.
- Press the oat mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the freezer while you prepare the topping.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted.
- Pour the melted chocolate evenly over the oat base. Gently arrange the raspberries over the chocolate layer.
- Return the pan to the refrigerator and chill for at least 3 hours, or until the chocolate is completely firm.
- Use the parchment overhang to lift the slice from the pan. Cut into 12 or 16 squares before serving.
Notes
- If using frozen raspberries, do not thaw them before placing them on the chocolate layer.
- You can substitute any nut butter you prefer for the peanut butter.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 12
- Sodium: 35
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 0