No-Bake Boysenberry Chocolate Bars

I still had loads of boysenberries in the freezer from the summer harvest so I decided to dive into another raw cake adventure in shape of these No-Bake Boysenberry Chocolate Bars. For obvious reasons raw cakes are tempting, they still preserve all the vitamins and they usually don’t take the world to make. These No-Bake Boysenberry Chocolate Bars only needs a handful of ingredients which I bet you have at home anyways.

So let’s have a look at the list of ingredients here. You will need coconut oil, oatmeal, maple syrup or even honey, cocoa powder, boysenberries, cocoa butter. Easy right? If you feel like using strawberries or raspberries, go ahead! Really, feel free to use any other kind of berry you like. I imagine cherries and bananas would work really well too!! What do you think?

Making the individual layers might take a bit of time. Every layer needs some time to chill in the fridge. But you easily use the time to prepare the next cake layer.

Ever wondered how no-bake raw cakes are always cut so perfectly? When you work with fridge/freezer/no-bake /raw cakes before cutting them, dip the entire blade of your knife in a glass of hot water. This way the blade is slightly heated and cuts (almost glides) through the cake beautifully.

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No-Bake Boysenberry Chocolate Bars

Course Cake, Dessert

Keyword boysenberry, chocolate, no-bake, raw, vegan

Servings 8

Ingredients

Cake Crust

• 1 cup oatmeal
• 1/4 cup coconut oil melted
• 2 tbsp agave syrup or rice syrup
• 1 tbsp cocoa powder

Boysenberry Layer

• 1 cup frozen boysenberries thawed to room temperature
• 1 cup cocoa butter melted
• 3 tbsp maple syrup
• 3 dates soaked in water

Chocolate Layer

• 100 g vegan chocolate

Instructions

Cake Crust

• Line a bread tin with wax paper. (Kitchen hack on the side: Lining the tin works especially well when you grease the sides and bottom of the tin. Cut the paper in shape and literally stick the paper to the sides/bottom of the tin. You can still move the paper around and adjust it. Since it sticks to the tin so well the paper remains in position even when pouring in the dough).
• For the base blend your oats so it gives you approx. 1 cup oatmeal. Add your cocoa powder.
• On the side melt the coconut oil and add the agave syrup.
• Pour the coconut oil-agave mixture into the oatmeal mix and stir well.
• Press the sticky dough into the bottom of your tin with a spatula. Transfer to the freezer.

Boysenberry Layer

• Add the boysenberries (at room temperature!), dates, melted cocoa butter and agave syrup into your blender/food processor. Blend everything together nicely.
• Grab the cake tin from the freezer and pour in the fruit mixture and even out. Return the cake to the freezer.

Chocolate Layer

• Melt the chocolate in a double boiler and pour on top of the boysenberry layer. Let sit in the fridge for another 15 minutes.

Notes

In case you don’t have a dairy free chocolate at home, you could also make your own chocolate layer. Simply whisk together 1/2 cup melted coconut oil, 1/2 cup cocoa powder and 3-4 tbsp rice syrup (or maple syrup).

If you are a lover of no-bake treats, make sure to check out my raw sugarfree Brownies with Caramel Frosting, my vegan Nougat Caramel Bars, my no-bake Chocolate Rocky Road, and my no-bake Pastel Cheesecake!