Frosty raspberry, almond and chocolate squares

valentine’s special

Even though I’m not a huge “valentine’s day” fan – mainly because it’s become completely commercialised, like most things nowadays – I do love chocolate and/or pink-themed foods. Therefore the frosty almond and raspberry filling both looks and tastes the part. I’m also a firm believer in the idea of self-love. So even if that special-someone happens to be you, give these a go and treat yourself as well as those around you. Or just yourself if, like me, you have little self-control when it comes to dessert 😉

reaching for a slice… or two

 layering up

By this I don’t mean wear 3 jumpers, a coat and a scarf while making/ eating these. Although having said that it might be a good idea since we’re being hit by a cold spell in England. These slices start with a simple but delicious oat and coconut base which lends itself perfectly to the tart raspberry and almond filling. Topped off with a layer of crunchy dark chocolate, it really is something quite spectacular. It also looks the part (if I may say so myself!). In my impatience to cut into them, I did crack the top though. Try not to be like me and you might have a bit more luck 😜

the recipe
frosty raspberry, almond and chocolate squares
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs

Pretty-in-pink and coated in chocolate, it really does look the part for Valentine's day. However, they're quite addictive and I have a feeling will become an all-year-round staple in my house. They're also only 8-ingredients so you don't have to empty out the local corner-shop!

Course: Dessert
Servings: 12 squares
  • 100 g cashew nuts
  • 100 g coconut flour (whizz up some desiccated coconut if you can't find any; I used Nature's Heart)
  • 100 g medjool dates (about 8 dates, soak and then drain if too hard)
  • 1 heaped tbsp smooth almond butter (mine was white)
  • 3-4 tbsp water
Raspberry filling
  • 250 g raspberries, fresh or frozen (2 punnets)
  • 2 tbsp chia seeds (I used Nature's Heart)
  • 2 level tbsp smooth almond butter
  • pinch sea salt
  • 125 g dark chocolate (minimum 72% - or use homemade!)
  • 1 tsp freeze-dried raspberries, to decorate (optional)
For the base:
  1. Line a 9x9inch square tin with baking paper and set aside. Measure the cashews into a food processor and whizz for a few seconds until a chunky flour forms, then add the remaining base ingredients (except the water) and blend again. When the dates are fully broken down, gradually add the water 1 tbsp at a time until the mixture clumps together.

  2. Press down firmly into your lined dish, spreading evenly into all the corners. Make sure you completely flatten it down to make sure it sticks together! Leave to set in the freezer while you make the filling.

For the raspberry filling:
  1. Place the raspberries and chia seeds in a pan along with enough water to come up about half-way (roughly 200ml). Stir over a medium-high heat until boiling, then reduce the heat and leave to simmer for 5-10minutes, until starting to thicken.

  2. At this point, add in the almond butter and salt and stir thoroughly until combined. It should thicken even more; when reasonably thick, turn the heat off and set aside to cool for 10 minutes or so, then spread onto the base evenly and return to the freezer to set.

For the topping:
  1. Gently melt the chocolate (or make your own if you want!) in a saucepan/ bain marie until smooth and glossy. Remove from the heat and allow to cool for 10 minutes, then pour on top of the raspberry layer, sprinkle some freeze-dried raspberries (if using) and return to the freezer to completely set for at least 1 hour, but preferably 2.

  2. Once set, cut into 12 slices and serve. Or, store in the fridge and leave to thaw 10 minutes before serving. It should store like this for about 1 week.

I really hope you enjoy this recipe, and if you do have a go at making them don’t forget to tag me on Instagram @fruitsandroutes so I can see your creations!

Emma ♥♥