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Chocolate Berry Protein Slice

This beauty is completely awesome, can I get a hallelujah?! Consisting of 3-layers of pure goodness. You can’t beat the combo of the coco-nutty base with the mixed berry/chia seed jam in the middle layer and a decadent white chocolate, creamy coconut topping.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate beery slice raw, chocolate berry cheesecake slice no bake, chocolate berry slice, clean eating dessert, clean eating snack
Servings 12

Ingredients

Base Crust

  • 1 cup Brazil nuts. or walnuts or a mix
  • 1 cup dates, soaked at least 30 minutes and drained
  • 1/2 cup oats, instant or quick
  • 1/2 cup desiccated coconut
  • 1/3 cup cocoa or cacao powder
  • 3 tablespoons coconut oil, solid
  • 1 teaspoon vanilla extract

Berry Jan Layer

  • 2 cups mixed berries, frozen
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon chia seeds
  • 1/2 cup desiccated coconut

White Chocolate Topping

  • 1 cup white chocolate chips
  • 1/4 cup coconut oil
  • 1 cup desiccated coconut

Instructions

Base Crust

  • Line an 8 x 8” baking 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.
    Place nuts into a food processer and process until broken down and crumbly. Add dates, oats, desiccated coconut, cocoa, coconut oil and honey and continue to process until mixture is well combined.
    Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the jam layer. 

Berry Jam Layer

  • In a medium sized pot, add frozen berries and honey and bring to a gentle simmer. Turn down the heat continue to cook for 5-10 minutes until the berry mixture thickens and most of the fruit is broken up.
    Stir through chia seeds and continue to simmer for a further 3-5 minutes until thick and the chia seeds swell.
    Pour jam into a small mixing bowl and place in the freezer for 10-15 minutes to cool and thicken.
    Once jam has cooled down, stir through desiccated coconut.
    Pour jam over the base crust layer, set aside.

White Chocolate Topping

  • Place chocolate chips and coconut oil in medium sized dish and microwave with 30 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 completely melted and smooth, add coconut and mix until well combined.
    Pour mixture over jam layer, evenly, use a spatula to do this.
    Set in the refrigerator for 1-2 hours or until completely set.
    Remove slice from refrigerator and cut into 12-15 slices depending on the size you prefer.
    Store up to one week in refrigerator or 3 months in freezer.
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