Raw Double Chocolate Strawberry Slice

A raw, no-bake dessert recipe that is pure indulgence with two chocolate layers of which a fruity filling is sandwiched between. This is refined sugar-free and dairy-free.

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I love recipes like this and I’m always excited to share them and most importantly, to eat them. It’s quite a common thought process for me to skip a savoury meal and go straight for dessert instead!

This Double Chocolate Strawberry Slice recipe takes me back because it is one that I made a few years ago when I first got into this style of foods (raw and un-processed dessert recipes). The first time I made it, I used a raspberry filling instead of the strawberry filling I am using today but you could use blueberries, raspberries or strawberries. I have had to tweak my original recipe because although I loved it and stored the leftovers in the freezer to have whenever I fancied, it wasn’t blog worthy. It tasted fab but as soon as I cut into it, it flopped! So once all my leftovers were gone, I set myself the task to re-create it, but only better and without the flop!

The Base
The Filling
The Topping

This Double Chocolate Strawberry Slice is raw, no-bake, un-refined and dairy-free. I would say it was quite a simple recipe to make, however, it can be quite time consuming as there are three layers which need time to set in the freezer before you can tuck in. The base layer is one of my favourites – a raw brownie, atop is the strawberry filling, and atop of that is the chocolate layer.

The raw brownie base is a simple smooth blend of softened dates, raw almonds, liquid coconut oil and cacoa powder which is pressed into a dish and placed in the freezer whilst you make the filling. The filling uses fresh strawberries (you can also use frozen) and a combination of organic un-processed ingredients to create a smooth fruity filling which then needs to be placed atop of the base and allowed to set. The chocolate topping completes the whole dessert and adds an extra layer of decadence and curbs those chocolate cravings and you have two options here, you can either melt a good-quality dairy-free dark chocolate bar with a little dairy-free milk or you can make your own chocolate topping with a mix of cacoa powder, coconut oil and maple syrup. For this recipe, I went for the dairy-free chocolate bar option for two reasons: I recently stocked up on dairy-free chocolate and the first time I made this, I used the other method.

I am always a little nervous when posting a raw recipe like this Double Chocolate Strawberry Slice because people have varying opinions on what is a raw recipe, but from what I have always followed, this recipe is as raw as it can be and it uses organic, fresh, plant-based and unprocessed ingredients.

Here are some of my other raw no-bake recipes which I’m sure you will enjoy just as much:

Lemon Mousse Bars

Raw Vegan White Chocolate and Strawberry Cheesecake

Raw Peanut Butter Millionaire Shortbread Slice

Raw Vegan Coconut and Berry Chocolate Cheesecake

**The recipe states prep time 30 minutes, because there is no real preparation except gathering all of your ingredients and soaking the dates in boiling water for a minimum of 30 minutes. The cook time also states 4 hours because there is no cook time, this is the 4 hours required to set the dessert. 
*Coconut cream is the thick part of cream from a full-fat can of coconut milk once it has set in the fridge for 24 hours. 

This recipe is particularly good for Summer parties as it is no-bake and stored in the freezer but feel free to enjoy this all year round (as I do) for a quick dessert fix to grab you’re feeling like something sweet.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Raw Double Chocolate Strawberry Slice
Prep time
Cook time
Total time
Recipe type: Raw, No-Bake
Cuisine: Dessert
Serves: Serves 8-12
  • ¾ cup dates, soaked and drained
  • ¾ cup raw almonds
  • 3 tbsp cacoa powder
  • 2 tbsp coconut oil, melted
  • 300g strawberries, chopped in quarters
  • ½ cup coconut cream*
  • ¼ cup unsweetened desiccated coconut
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp cornflour + 2 tbsp water, let sit for 5 mins
  • 100g dairy-free dark chocolate
  • 1 tbsp soya milk
  1. Firstly line a baking dish with parchment paper and set aside.
  2. Make the base by placing the almonds in the food processor and whizz to break down, then add the remaining ingredients until a smooth dough has formed. Remove the dough and place it firmly, compacting the edges into the sides of your dish. Place in the freezer and make the filling.
  3. To a large saucepan, over a medium heat, add the strawberries, coconut cream, coconut oil and maple syrup and heat until the coconut cream and oil have melted and the strawberries have softened, making sure to combine the whole mixture.
  4. Remove from the heat and stir through the cornflour mixture. Let sit for 10 minutes to cool down.
  5. To the food processor, add the filling along with the desiccated coconut and blend until smooth. Remove the filling and smooth out on top of the base. Place in the freezer to set for 2-4 hours.
  6. For the topping, melt the chocolate being careful not to burn it and stir through the milk.
  7. Evenly place this chocolate sauce on top of the set filling and then top with extra coconut and cacoa nibs if desired. Place back in the freezer (for an hour or more) to set the top. Then remove from the freezer and with a warm-ended sharp knife, slice into 8 slices (or 12 smaller slices)

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