Chocolate Raspberry Slice Food
NO-BAKE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
This No-Bake Chocolate Raspberry Cheesecake is a creamy dark chocolate no-bake cheesecake with a fresh raspberry swirl and chunks of raspberries.
Provided by Julianne Bayer Dell
Categories Desserts
Time 4h45m
Number Of Ingredients 14
Steps:
- For the Crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper. Grind the cookies into a fine crumb using a food processor or blender. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling. For the Filling: In a microwave-safe bowl, combined the chocolate and 2 tablespoons heavy cream. Melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Puree 3 ounces of raspberries in a small food processor. Strain through a fine sieve if desired. Set aside. Take the remaining 6 ounces of raspberries and slice in half. Prepare the Whipped Cream: Pour 1 1/4 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and cocoa powder and continue beating on high speed until stiff peaks form. Set the whipped cream aside. Beat the softened cream cheese until it's completely smooth. Scrape down the sides of the bowl as needed. Next add the granulated sugar and vanilla extract and continue beating until smooth. Next add the melted chocolate, beating until it's completely mixed into the cream cheese. Finally, slowly fold in the whipped cream until it's completely smooth. To Build the Layers: Pour 1/3 of the batter into the prepared crust and spread evenly. Then spoon about 1/3 of the raspberry purée over the cream cheese and use a knife to swirl it into the batter. Then layer in a handful of the chopped raspberries and gently push into the batter. Repeat these steps two more times. Refrigerate for at least 4 hours to allow the cheesecake to set. Add the toppings before serving. For the Topping: Prepare a second batch of whipped cream following the same method as described above. Pipe the whipped cream boarders using a large open or closed star tip. Garnish with leftover raspberries and chopped chocolate if desired.
Nutrition Facts : ServingSize 1 slice, Calories 682 calories, Fat 50 g, Carbohydrate 53 g, Fiber 1 g, Protein 5 g, SaturatedFat 22 g, Sodium 294 mg, Sugar 34 g
CHOCOLATE RASPBERRY SLICE
Another popular New Zealand Slice. Normal size of a slice tin is 35cm long x 20 cm wide x 4 cm deep.
Provided by Jewelies
Categories Dessert
Time 30m
Yield 1 Slice
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C.
- Melt butter and add to sifted flour, cocoa and icing sugar.
- Keep 1/3 of mix aside, press the rest into a greased tray.
- Top with jam.
- Crumble the rest of the mix over the top, press lightly.
- Bake 20-30 mins till golden.
- Cut into fingers while warm.
Nutrition Facts : Calories 3778.1, Fat 206.3, SaturatedFat 128.1, Cholesterol 534.3, Sodium 1539.1, Carbohydrate 453.2, Fiber 14.3, Sugar 185.4, Protein 33.1
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- Line a 20cm square baking tin with baking powder so that it overlaps on opposite sides (a loose bottom tin helps too).
- Place all ingredients into a high speed blender and blend until the mixture forms very fine breadcrumbs and sticks together when pressed between your finger and thumb.
- Put the coconut oil into a small saucepan and place over a low heat until just melted. Add maple syrup and stir to combine. Add cacao powder and stir again until mixture is completely smooth.
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Servings 40Total Time 30 minsEstimated Reading Time 2 mins
- Place dates in a small heatproof bowl and cover with boiling water. Set aside for 15 minutes, drain and reserve soaking liquid.
- Place soaked dates, 2 tbsp of reserved date-soaking liquid, almonds, desiccated coconut, cacao, Maple Syrup and Vanilla Essence in bowl of a food processor and process until nuts are finely chopped and mixture is well combined. Spread over base of lined tin and press down firmly with damp fingertips to evenly cover. Place in fridge while making filling.
- Place desiccated coconut, coconut oil, Maple Syrup, raspberries and a few drops of Red Food Colour Gel in a clean food processor bowl and process until evenly combined. Spread over chocolate base in tin and press down firmly with damp fingertips to evenly cover. Place in fridge while making topping.
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- Make base layer: add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a lined slice tin and press down with the back of a spoon. Place it in the freezer.
- Make raspberry layer, blend all raspberry layer ingredients except the coconut oil in a high speed blender until smooth. Add coconut oil and blend until well combined. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.
- Make chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the raspberry layer. Place back into the freezer and let it set completely, approximately 2-3 hours. You want to ensure that the slice has completely set, to allow for easier slicing.
- Cut and storage, Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).
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A chocolate raspberry slice recipe that has a raspberry cheesecake filling in between two light chocolate sponges. Baked with coconut …
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WHITE CHOCOLATE, RASPBERRY & COCONUT SLICE - QUEEN FINE FOODS
Home > Bake > Slices & Brownies > White Chocolate, Raspberry & Coconut Slice. Love this recipe? Share it! ; Prep: 15 min Cook: 40 min Serves: …
From queen.com.au
Servings 12-16Total Time 55 minsEstimated Reading Time 1 min
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Servings 12-16Total Time 55 minsEstimated Reading Time 1 min
- Sift flours together into a large mixing bowl, and add sugar and coconut. Set aside. Melt butter and white chocolate over low heat in a small saucepan or microwave, stirring at 30 second intervals until smooth.
- Allow chocolate to cool slightly, then add the eggs and vanilla. Whisk together until smooth. Pour chocolate mixture into bowl of dry ingredients and stir until just combined. Gently fold the raspberries and extra white chocolate through the mixture.
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MACADAMIA, WHITE CHOCOLATE & RASPBERRY SLICE » ADDITIVE ...
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Line base and sides of a 20cm x 30cm slice tin with baking paper. In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries. Combine melted …
From sanitarium.com.au
3.9/5 (11)Calories 165 per serving
From sanitarium.com.au
3.9/5 (11)Calories 165 per serving
- In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries.
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- Crush the chocolate ripple biscuits until they are finely crumbed. Add the melted butter and mix together. Pour mixture into slice tin and using the back of a metal spoon, push the mixture evenly over the base of the tray. Place in the fridge for half an hour to cool.
- Place the hot water into a small bowl, and sprinkle the gelatine over the top. Place in microwave and heat for 20 second bursts, mixing in between until the gelatine has dissolved. Set aside to cool.
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WHITE CHOCOLATE CRANBERRY NO BAKE SLICE - JUST A MUM
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- Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
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- Use your fingers to mix to ensure no lumps of con-joined cranberries are in the mixture and set aside.
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- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
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NO BAKE VEGAN RASPBERRY CHOCOLATE BARS - RAINBOW NOURISHMENTS
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- To make the base: Add the almonds (or other nuts/seeds) to a food processor and process until it forms coarse crumbs. Drain the dates. Add the remaining base ingredients to the food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.
- Line a 20cm (8-inch) square baking tin or container with baking paper. Press the base mixture into the tin to cover the bottom. Set aside.
- To make the filling: Add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy mixture.
- Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust.
RASPBERRY & WHITE CHOCOLATE SLICE | GREAT BRITISH FOOD AWARDS
Method. Preheat the oven to 150℃ and line a shallow baking tin with baking parchment. Stir the melted butter, granulated sugar and salt together in a bowl, then add the …
From greatbritishfoodawards.com
Servings 8-10Category Baking
From greatbritishfoodawards.com
Servings 8-10Category Baking
- Stir the melted butter, granulated sugar and salt together in a bowl, then add the plain flour and stir until just combined. Press into the prepared tray and bake for 15 minutes.
- Spread the jam over the base in a thick layer and dot with fresh raspberries, reserving some for the top. Whisk the oats, brown sugar, cinnamon and plain flour together in a bowl.
- Add the chilled butter and mix with your fingers to a breadcrumb texture. Scatter this crumble mixture over the jam layer then sprinkle over the remaining raspberries.
WHITE CHOCOLATE, ORANGE AND RASPBERRY CHEESECAKE SLICE ...
Chill for 30 minutes. Step 3. Meanwhile, process cream cheese and sugar until smooth. Add white chocolate and eggs. Process until smooth. Add orange rind and juice. …
From food.ideas2live4.com
Servings 12Estimated Reading Time 1 minCategory DessertTotal Time 2 hrs
From food.ideas2live4.com
Servings 12Estimated Reading Time 1 minCategory DessertTotal Time 2 hrs
- Step 1 Preheat oven to 160C/140C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges.
- Step 2 Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Chill for 30 minutes.
- Step 3 Meanwhile, process cream cheese and sugar until smooth. Add white chocolate and eggs. Process until smooth. Add orange rind and juice. Process until smooth and well combined. Sprinkle 1/2 the raspberries over biscuit base. Pour over cream cheese mixture and sprinkle with remaining raspberries.
- Step 4 Bake for 30 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 1 hour with door ajar. Chill for 2 hours. Serve sprinkled with orange zest.
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- Line base and two long sides of a loaf tin (approx 23 x 13 cm) tin with baking paper. Place dates into the bowl of a food processor, pour over boiling water and leave to soak 5 minutes.
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WHITE CHOCOLATE AND RASPBERRY CHEESECAKE SLICE - STARTS AT 60
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Add the semisweet chocolate; stir until melted. In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add the chocolate mixture and cocoa. Beat in vanilla. Pour onto crust; refrigerate for 2-3 hours or until firm. Arrange raspberries on top of …
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Of all the food we ate, however, there was a little chocolate slice that inspired me. I love it when I enjoy food so much that I’m compelled to recreate it! This slice was rich and chocolatey, but not too sweet, and had hints of raspberry in every mouthful. Had I not already gorged myself on finger sandwiches, a macaroon, quiche, cheesecake and other delights, I …
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This decadent chocolate and raspberry slice is devilishly good - try and resist a piece! Recipes Quick & Easy Dinner Dessert Autumn Inspire Me. Recipe. Chocolate raspberry slice . This decadent chocolate and raspberry slice is devilishly good - try and resist a piece! Oct 29, 2014 1:00pm. 1 hr 15 mins preparation; Makes 24; Print. Ingredients. Chocolate …
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From foodtolove.co.nz
Cuisine AustralianCategory Dessert, Brunch, Morning Tea, Afternoon TeaServings 24Total Time 1 hr 15 mins
CHOCOLATE RASPBERRY SLICE | RAW DESSERTS, FOOD PROCESSOR ...
Sep 23, 2019 - The perfect slice for every Mum. Bottom layer 1 cup cup dates, pitted, soaked in boiling water for 2 minutes and drained 1 cup cashews, raw or roasted - unsalted 1 cup coconut – dessicated, shredded or flakes 1/3 cup cacao powder 2 tbsp coconut oil 1 tbsp maple syrup pinch of salt middle layer 1 cup frozen raspberrie
From pinterest.com.au
From pinterest.com.au
CHOCOLATE RASPBERRY SLICE | RAW VEGAN DESSERTS, FOOD ...
Apr 26, 2019 - The perfect slice for every Mum. Bottom layer 1 cup cup dates, pitted, soaked in boiling water for 2 minutes and drained 1 cup cashews, raw or roasted - unsalted 1 cup coconut – dessicated, shredded or flakes 1/3 cup cacao powder 2 tbsp coconut oil 1 tbsp maple syrup pinch of salt middle layer 1 cup frozen raspberrie
From pinterest.com
From pinterest.com
CHOCOLATE RASPBERRY SLICE- TFRECIPES
Free recipes Chocolate Raspberry Slice with ingredients, step by step and other related foods. TfRecipes. Dessert; Main Dish; Appetizers; Healthy; Foods for events. Christmas Thanksgiving Occasion Search . Chocolate Raspberry Slice. CHOCOLATE RASPBERRY SLICE. another popular new zealand slice. normal size of a slice tin is 35cm long x 20 cm wide x 4 cm deep. …
From tfrecipes.com
From tfrecipes.com
CHOCOLATE RASPBERRY SHORTCAKE | THRIFTY FOODS RECIPES
With floured hands, gently pat out into a 1-1/2 -inch thick circle. Cut into 3- to 4-inch rounds; place on the baking sheet. Bake 18 to 20 minutes. Cool to room temperature. Whip the cream with icing sugar and vanilla until soft peaks form. Slice shortcakes in half horizontally; place bottom halves on dessert plates.
From thriftyfoods.com
From thriftyfoods.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE - A BAJILLIAN RECIPES
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the sour cream, eggs, vanilla, and salt and beat just until combined. Add the melted white chocolate and stir until smooth. Pour cheesecake batter into the cooled crust, smoothing out the top.
From abajillianrecipes.com
From abajillianrecipes.com
WHITE CHOCOLATE AND RASPBERRY SLICE | WOOLWORTHS
white chocolate and raspberry slice, ... baking powder to a medium saucepan and stir until well combined. Fold through Nestle dark choc bits, Nestle white choc bits and raspberries with a spatula then spread the mixture into your prepared tin and bake for 25 ...
From woolworths.com.au
From woolworths.com.au
CHOCOLATE COCONUT AND RASPBERRY SLICE - CADBURY
Spread over the crumb base and bake in a moderate oven 180°C for 20 minutes. Cool for 20 minutes. 3. BEAT together the egg yolks, extra butter and sugar. Stir through the melted chocolate. Spread over the coconut layer and dot with raspberries. Bake for a further 45 minutes. Cool completely in pan on a wire rack.
From cadbury.com.au
From cadbury.com.au
CHOCOLATE, COCONUT AND RASPBERRY SLICE - EVERYDAY GOURMET
Chocolate, Coconut and Raspberry Slice Method. Combine the biscuit crumbs and butter and press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Chill. Beat the egg whites just until stiff peaks form. Gradually add the sugar beating well between each addition. Sift over the flour and fold …
From everydaygourmet.tv
From everydaygourmet.tv
RAW CHOCOLATE RASPBERRY SLICE — RAW FOOD RECIPES
This Raw Chocolate Raspberry Slice is destined to be at the top of your dessert list. The classic pairing of chocolate and raspberry is just pure perfection. The layers of this slice work so well together; the chocolate nut base has the perfect crunch to it, the raspberry layer is soft and sweet and the chocolate layer will leave you wanting more. Ingredients Base. 12 medjool …
From rawfoodrecipes.com
From rawfoodrecipes.com
CHOCOLATE RASPBERRY SLICE RECIPES
2017-02-12 · A chocolate raspberry slice recipe that has a raspberry cheesecake filling in between two light chocolate sponges. Baked with coconut flour, this recipe is low carb and gluten free. I just love chocolate and raspberries as a flavour combination. Raspberries go so well with white chocolate, milk chocolate and dark chocolate…
From tfrecipes.com
From tfrecipes.com
31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE - TASTE OF …
RAW VEGAN RASPBERRY, COCONUT AND CHOCOLATE SLICE ...
Raw Vegan Raspberry, Coconut and Chocolate Slice. Topped with silky smooth chocolate ganache, this raw vegan raspberry and coconut slice is sinfully delicious. Prep Time. Servings. 20 Min. 20 Slices. Ingredients . Base. 1 ½ cup (160g) roasted or raw almonds ¾ cup (160g) pitted dates, soak if dry for at least 2 hours ¼ cup (25g) cocoa powder Salt Filling. 3 cups (375g) …
From nutrientrescue.com
From nutrientrescue.com
CHOCOLATE AND RASPBERRY MARSHMALLOW SLICE - DONNA HAY
Preheat oven to 180°C (350°F). Line a 23cm x 35cm baking tray with non-stick baking paper. Place the flour, coconut, sugar and butter in a large bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the tray and …
From donnahay.com.au
From donnahay.com.au
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