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Two Raw Sisters: Raspberry crumble slice

6 October 2022
raspberry chocolate crumble slice
raspberry chocolate crumble slice

Two Raw Sisters share their raspberry crumble slice recipe from their new book Simple Fancy: Inviting recipes for all eaters and occasions. To read about more about the sisters, click here.

Raspberry chocolate crumble slice

If you can’t decide whether you want something fruity or chocolatey, this is a delicious solution – raspberries and dark chocolate sandwiched between a baked maple syrup and almond crumble. When baked the dark chocolate melts and sets into a thick layer.

Serves 8

Prep time 10 minutes

Cook time 45 minutes

Set time 30 minutes


• 1 ½ cups raspberries, fresh or frozen
• 1 teaspoon cornstarch


• 1 ½ cups oat flour
• ½ cup almonds, roughly chopped
• ½ cup dried coconut
• ⅓ cup pure maple syrup
• ⅓ cup coconut oil, melted
• ½ teaspoon sea salt

Chocolate layer

• 200g dark chocolate, roughly chopped


1. Preheat the oven to 180°C. Line a loaf tin with baking paper. Set aside.

2. Place the raspberries and cornstarch in a small bowl and mix until the raspberries are lightly coated. Set aside.

3. For the crumble, place all the ingredients in a bowl and mix until well combined.

4. Press three-quarters of the crumble mixture into the tin and use the back of a spoon to create an even, flat surface. Sprinkle over half of the raspberries. Place in oven to bake for 10 minutes.

5. Take the crumble base out of the oven and layer over the dark chocolate and the remaining crumble and raspberries. Bake for a further 35 minutes then place it in the freezer for 30 minutes, or until the chocolate layer has fully solidified. Once set, cut into bars.

The bars will keep in an airtight container in the fridge for up to seven days or in the freezer for up to three months.

Extracted from Simple Fancy: Inviting recipes for all eaters and occasions by the Two Raw Sisters. Photography © Kate Battersby and Margo Flanagan. RRP$45. Published by Allen & Unwin NZ.

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