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These raw Raspberry Chocolate Bars are sweet and chewy! It is Gluten Free, Dairy Free, Vegan and makes the perfect healthy snack for a quick afternoon pick-me-up, pre-workout or night-cap dessert. This recipe is also super easy to make and you can store them in the freezer for months. Since Valentine’s Day is right around the corner, you could also top it with strawberries for a cute gift idea.
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 healthy snack option.
For these reasons, I used to live off of store-bought “healthy, organic, natural, clean, vegan, gluten-free” bars. Can I possibly stuff more buzzwords into the label? But it is true. I look for those are the words on the labels when I shop for snack or protein bars. If you do the same, have you thought about reading the ingredient lists, wondered what lecithin, sucralose, glycosides are, and whether they are good for you?
This is why I came up with this Raspberry Chocolate bar recipe to substitute for a cleaner and healthier version of snack and protein bars and they are:
1. Free from any Additives
2. Easy to make: All you need is a to pulse everything in a food processor
3. So CHEWY
5. Versatile: pre-workout, snacks, dessert.. You name it!
6. Keeps you fuller longer : The healthy fats keep your cravings at bay.
How to make this Easy Raspberry Chocolate Bars?
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).
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. It just goes, amirite?
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 cup of coffee, matcha or just by itself.
Store in the freezer for as long as you want. But they will probably be gone in a few days.
Why soaking 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.
2. Soaking nuts help our bodies to absorb their nutrients
This is definitely a more important reason why I soak them. I mentioned it in my “overnight oats” post about the benefit of soaking grains like oats. Similarly, raw nuts and seeds contain phytic acid and enzyme inhibitors as well.
Phytic acid essentially are the safeguard during the growth of nuts and seeds. However, in our bodies, these enzyme prohibitors can stop nutrients from being absorbed in the digestive system. Therefore, although nuts and seeds are great sources of protein and nutrients, our bodies cannot take full advantage of these nutrients and minerals without soaking them. (Read more Here)
A simple and inexpensive way I use at home is to soak nuts and seeds in a mason jar with some warm water and salt. I also got the “sprouting caps” for easier draining. Here is a detailed guide on “how to soak nuts and seeds”.
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 healthy 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, paleo 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 priced. 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.
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!
Save this recipe on your favorite Pinterest Board and share it with your friends, family and your special someone.
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
- 2 cups nuts/seeds of choice (soaked overnight)
- 1/4 cup cacao powder
- 1/4 cup grounded flax seeds (optional)
- 1 pinch sea salt and cayenne pepper
- 1/4 cup cup coconut oil (Optional)
- 2 tbsp honey (Optional: If you prefer sweeter)
- 1/4 cup frozen raspberry
- In a food processor, pulse all the dry ingredients until blended well
- Add wet ingredients, Blend again (see notes for this step)
- Pour the mixer into a loaf pan
- Add fruit of choice on top (I used frozen raspberry here)
- Freeze for half an hour before cutting
- Store in fridge or freezer. ENJOY with a cup of coffee or matcha latte
- In step 2, if the blended nuts are already fudgy enough, you may not need any wet ingredients
- If you don't like the taste of flax seeds, you can simply omit it. It is rich in fiber and also make the fudge a little more chewy.