Raspberry coco-choco

Raspberry coco-choco

With the school routine getting started again, I got back to cooking a ton of snacks, desserts and other small dishes to satisfy the endless appetites of my 4 teenagers. And what could be better than opening your lunch box and discovering a sweet bite bursting with color and taste! 

These raspberry coco-choco are simply addicting dessert! Combining a crunchy chocolate base, a layer of tangy and sweet raspberry and topped with dark chocolate, they are a bomb of flavor and color! I admit, they require several steps, but since they do not require any cooking and they freeze, prepare them in larger quantities to have a reserve on hand!

Eat without the guilt because every bite is packed with nutrients that are good for you: healthy fats, dietary fiber, vegetable protein and theobromine. A healthy energizing cocktail with a great taste. 



Raspberry coco-choco 

Makes 12 servings 
Preparation time: 40 minutes
Freezing time: 2 hours 




1 teaspoon of pure vanilla extract 
1 pinch of salt
1 / 2 cup of organic fine coconut unsweetened 
2 tablespoons of cocoa powder
1/2 cup oforganic natural almonds 
11 pitted medjool dates



1 cup of frozen raspberries
1 cup of organic fine coconut unsweetened 
2 tablespoons of pure maple syrup 
2 tablespoons of melted coconut oil



200g of 70% organic and fair trade dark chocolate 




  1. Place all the base ingredients in a food processor and blend until sticky. The mixture should remain lumpy but hold when squeezed.
  2. In a 9x9 pyrex pan lined with parchment paper, place and press the base with your hands. 
  3. Place all the ingredients for the raspberry layer in the food processor and blend for a few seconds to combine.
  4. Place the mixture on top of the base.
  5. Put in the freezer for 15 minutes
  6. In a double boiler, melt the chocolate until smooth. Pour over the raspberry filling and line with the back of a spoon.
  7. Place in the freezer for about 2 hours, while the dessert solidifies.
  8. When ready to serve, let stand at room temperature for 5 to 10 minutes.


You can also make these bites in muffin tins for well-portioned snacks!


Bon appétit!


Organic Hippocrates

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  • Caroline Bisaillon