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3-Layer Raspberry Protein Slice

This 3-Layer Raspberry Protein Slice features a rich chocolate protein base, a smooth vanilla cream middle, and a vibrant raspberry topping for the perfect balance of sweet and tangy. No-bake, naturally sweetened, and protein-packed, it’s a nourishing treat that feels indulgent while supporting your healthy lifestyle. Perfect for meal prep, afternoon snacks, or a wholesome dessert, this layered slice delivers flavour, texture, and satisfaction in every bite 🍫 🍓
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword 3 layer raspberry protein slice, chocolate raspberry protein slice no bake, clean eating dessert or snack, clean eating fudge slice recipe no bake, no bake chocolate raspberry protein slice, raspberry protein slice, raspberry protein slice bars
Servings 8

Ingredients

Chocolate Base

  • 1 cup almonds or walnuts
  • 3/4 cup dates, soaked 30 minutes and drained
  • 1/4 cup cocoa powder
  • 1/4 cup chocolate or vanilla protein powder
  • 1 tablespoon coconut oil, melted
  • Pinch of sea salt

Raspberry Centre Filling

  • 2 cups raspberries (fresh or frozen)
  • 1 cup thick Greek-style yoghurt or coconut yoghurt
  • 1/2 cup vanilla protein powder
  • 2 tablespoons maple syrup or honey (to taste)
  • 1 teaspoon vanilla extract

Chocolate Ganache Topping

  • 1 cup chocolate chips
  • 1/3 cup any milk

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or can make in a parchment paper lined muffin pan or a silicon bar mold or muffin pan.

Chocolate Base

  • Place all ingredients into a food processor and process to form a crumbly mixture.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Scoop out into the prepared pan and smooth out evenly.
    Transfer to the freezer for at least 30 minutes to firm up.

Raspberry Centre Filling

  • Put filling ingredients into a food processor and process until smooth and creamy.
    Spread the mixture evenly over the chilled base, then return to the freezer to firm up for approximately 2-3 hours.

Chocolate Ganache Topping

  • Place chocolate chips in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, add milk and stir until smooth and well combined.
    Pour over the chilled raspberry filling quickly and smooth over, then return the pan/dish to the freezer to set (about 30 minutes).
    Once the topping has hardened, remove the slice from the freezer and lift out of the pan. Cut into approximately 8 large bars or 16 smaller bars to serve. Keep frozen and remove from freezer for 5-10 minutes before serving.
    Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.   
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