My Basket (0)

  • No products in the basket.
Official Ninja Website

Chocolate, Coconut & Raspberry Slice

by Pamela Higgins
on 26th July 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A delicious chocolate, coconut and raspberry slice which would be a show-stopper at any table! Packed full of flavours which work so well together you’ll want to go back for another piece.

Chocolate, Coconut & Raspberry Slice

Rate this recipe


  • For the chocolate layer
  • 100g ground almonds
  • 60g coconut sugar
  • 50g gluten free flour
  • 50g cacao or cocoa powder
  • 80g smooth almond or cashew butter
  • 100ml almond milk
  • 100ml maple or date syrup
  • 1 tsp vanilla extract
  • For the coconut layer
  • 75g desiccated coconut
  • 50g coconut flour
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • Dash of vanilla extract
  • For the raspberry layer
  • 75g desiccated coconut
  • 50g coconut flour
  • 1 can coconut milk, chilled in the fridge overnight
  • 200g frozen raspberries
  • 2 tbsp coconut oil, melted
  • 4 tbsp maple syrup
  • To decorate
  • 1 tbsp coconut oil
  • 30g dark chocolate
  • Freeze-dried raspberries
Prep Time


  1. First make the chocolate layer – Preheat the oven to 180C and grease and line a 22cm loose-bottomed cake tin

  2. Place all of the base ingredients in your Ninja Kitchen Nutri Ninja and blend well. Spoon into the tin and smooth out evenly. Bake for 20-25 minutes until firmed up (but still a bit soft) – leave to cool

  3. Meanwhile make the coconut layer: Mix together all of the ingredients then spread over the cooled chocolate part (while still in the tin) in an even layer and pat down well. Place in the fridge while you make the next layer

  4. Scrape the solid part of the coconut cream out of the can and place into your Nutri Ninja with the other ingredients. Blend well until mostly smooth then spread this over the coconut layer to cover. Refrigerate for another hour then pop out of the tin and onto a serving plate

  5. Gently melt the coconut oil together with the chocolate then drizzle over. Decorate with freeze-dried raspberries around the edge – then either chill for a further 10 minutes to set the chocolate or slice straight away and serve!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins