Raspberry Chocolate Bars {5 Ingredients}
These Raspberry Chocolate Energy Bars are sweet and chewy. Made with nuts and seeds and sweetened by medjool dates, they are the perfect afternoon pick-me-up snack or night-cap dessert. This recipe is also easy to make and you can store them in the freezer for months.
Why do I love these Raspberry Chocolate Bars
Firstly, I have to admit that I almost always have a little something sweet after each meal.
A piece of dark chocolate or a generous scoop of ice cream. I also loving snacking. When 3pm comes around, I get unstoppable munchies. If this sounds like you, I’ve got you covered with this lighter snack option.
This is why I came up with this Raspberry Chocolate bar recipe to substitute for a more delicious and simpler version of snack.
These raspberry chocolate fudge bars are are:
1. Free from any unnecessary filler ingredients
2. Easy to make: All you need is a to pulse everything in a food processor
3. So CHEWY and texturally amazing
5. Versatile: pre-workout, snacks, dessert.. You name it!
6. Keeps you fuller longer: The hearty ingredients help curb your cravings.
How to make this Easy Raspberry Chocolate Bars?
1. Soak
Firstly, soaking nuts and seeds before making these fudgy bars is my secret to that perfectly chewy texture! Start by soaking 2 cups of nuts and seeds of your choice in a container overnight (see below for why I soak them).
2. Blend
Blend all the ingredients in a food processor.
3. Add Toppings
Pour the chocolate fudge base into a pan and top with your fruits of preference. My favorite is raspberry to top anything chocolate.
4. Freeze
Put the pan in your freezer for about half an hour it will be easier to cut into squares.
5. Cut and Enjoy
Once you take it out of the freezer. Cut them into squares and enjoy with a nice, warm cup of coffee, matcha or just by itself!
6. Storage
Store in the freezer for as long as you want, but they will probably be gone in a few days. Enjoy!
Why soak the nuts beforehand?
1. It makes these raw treats extra fudgy
Although it is optional to soak the nuts and seeds overnight, it does make the blending process easier. Because the nuts and seeds are softened, the texture of these raspberry chocolate bars turn out so chewy
How to Choose the Right Food Processor?
I get asked this question a lot on Instagram regarding kitchen appliances. I promise I will write a detailed post for you guys soon. But for now, I will start with a durable and affordable food processor.
I really have got the best use out of my food processor since I purchased it a couple years ago. I have been able to make so many energy snacks myself, like this raspberry chocolate bars.
And more importantly, I could make lots of sauces and dips, such as my vegan pesto, vegan “cheese” sauce, avocado hummus, and more.
When it comes to choosing the right food processor for you, there is no right or wrong. For me, my Cuisineart “Elemental” is a fairly simple mid-range price. The reasons I like it, which is also what I look for in a food processor:
1. Easy to clean
All the parts come off and they are dish-washer safe.
2. Speed Options
It has two speed and a pulse control but I mostly only use the high speed.
3. Power (Watts)
If you’ve seen my tahini and vegan “cheese” recipe, you know how smooth the result can come out.
4. Durability
I think a reputable brand is important in these kitchen appliances because I use it SO MUCH.
Without further due, now check out the full recipe!
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Get the recipe:Raspberry Chocolate Bars {5 Ingredients}
Ingredients
Dry Ingredients
- 2 cups walnuts, soaked overnight
- 1 cup medjool dates, pitted
- 1/4 cup cacao powder
- 1 pinch sea salt and cayenne pepper
Toppings
- 1/4 cup frozen raspberry
Instructions
- Soak walnuts with a pinch of salt in hot water for 2 hours or overnight. Rinse and drain well.
- Remove the pits from medjool dates, if they are too dry, you can soak them in hot water for 10 minutes to plump them up.*
- In a food processor, pulse all the dry ingredients until blended well
- Pour the mixer into a loaf pan
- Add fruit of choice on top (I used frozen raspberry here)
- Freeze for at least an hour before cutting
- Store in the freezer.
Notes
- * Soft medjool dates will result in fudgier texter and they are easy to blend and incorporate with the nuts.
- If the dough is too wet, you can add 1/4 cup of coconut flour or vegan pea protein to help absorb the extra moisture.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Hi there!
Thanks for sharing your recipe :). Can you tell me what nuts and seeds you typically use?
Thanks again!
Hi Stefanie,
For this recipe, I typically use cashews and/or walnuts because they usually turn out extra fudgy. But I switch up with sunflower seeds, hazelnuts etc. from time to time.
Shuang