Chocolade dessert met frambozen vulling en dadel-kokos karamel

Chocolate dessert with raspberry filling and date coconut caramel

A delicious dessert to serve during the holidays: rich and sweet in taste because of the chocolate and date-coconut caramel with a fresh-sweet contrast from the raspberries.

It's so nice when a dessert tastes very decadent and is super healthy at the same time.
You can make it completely free of refined sugar by using chocolate that's sweetened with coconut sugar for example.

If you also love caramel but don't like all the sugar in it, you can make something really delicious from Medjool dates and coconut cream.

The raspberry filling has a jelly-like texture that is made with Agar Agar, a plant-based algae-derived binder. It's often used in Asian cuisine for desserts, among other things. In fact it works as a vegan gelatin, it has a neutral taste and contains a lot of fiber.

This dessert is vegan, gluten-free, free of soy, nuts, refined sugar and dairy.
It's rich in flavor and full of nutrients such as minerals, fiber and healthy fats.

This is how you make it:



Chocolate dessert with raspberry filling and date coconut caramel

Ingredients for 2 people:

100 grams of chocolate
2 small containers of raspberries
6 pitted Medjool dates
the coconut cream part of 1 can of coconut milk *
1 teaspoon Agar Agar powder
1 teaspoon of adaptogens


The chocolate

Melt the chocolate Au Bain Marie. You do this by crumbling the chocolate bar into pieces in a bowl and placing it in a pan with water. Let the water reach halfway up on the outside of the bowl while you warm it over low heat.
Stir as the chocolate starts to melt slowly, making sure not to let the water boil. Once the chocolate is liquid, add the adaptogens.

The I am glowing blend pairs very well with chocolate and is perfect for hydrating and protecting your skin from the inside out. The mushrooms in this blend are rich in vitamin D and have immune-boosting properties.

Fill your silicone molds with an even thin layer of chocolate. Make sure you have all the nooks and crannies well filled. Place the molds in the fridge to solidify.


The raspberry filling

Wash the raspberries and bring them slowly to a boil over low heat with 50 ml of water. Add the agar agar.
After simmering for a few minutes, turn off the heat and add a teaspoon of lemon juice and maple syrup to taste.
Stir everything well and let it cool down for a while.


The date-coconut caramel

* Put a closed can of coconut milk in the fridge the night before. The cold will separate the creamy part from the water. The cream is what you want to use for this recipe. You can add the water to a smoothie, for example.

Mix the dates together with the coconut cream in your food processor with a pinch of salt.

Medjool dates have the softest texture and the sweetest taste of all dates. They are therefore the most suitable for making caramel.
If you have other dates you can also use them, but soak them in a bowl of warm water for 20 minutes to soften them.



Remove the molds from the refrigerator and fill them all around with a layer of raspberry filling. Press it down gently and leave enough space for the caramel layer that will be added next.

Put the molds back into the fridge until the filling has a jelly-like texture.
Fill them with the caramel and put them in the fridge.
Finally close down the bottom part with a layer of chocolate and let everything set in the fridge.

Serve the chocolate desserts with fresh raspberries and enjoy them in good company.


Wishing you happy holidays!

Chocolade dessert met frambozen vulling en dadel-kokos karamel