Raspberry, Almond & Dark Choc Bites

Serves: 16

Gluten Free | Dairy Free option | Low Carb

This low sugar / carb treat is the perfect addition to your Valentine’s Day picnic or dessert this Sunday. There are a few layers that make up the bites so keep a good hour aside to make them.


For the biscuit layer:

1 tablespoon coconut oil

1 large egg

2 cups almond meal

½ teaspoon baking soda

1 teaspoon cinnamon

For the gooey layer:

¼ cup coconut oil

1 cup (approx. 225-250g) almond butter

½ cup sugar free maple syrup

½ teaspoon vanilla extract

Pinch sea salt

For the raspberry layer:

1 cup raspberries

2 teaspoons Natvia sweetener or Lakanto Monkfruit

3 tablespoons chia seeds

¼ cup (65ml) water

For the chocolate layer:

100g 85% dark chocolate


For the biscuit layer:

Pre heat oven to 180°C. Line a loaf baking pan with baking paper and spray with olive oil spray.

Melt the coconut oil in a large bowl using the microwave.

Once melted, whisk the egg in the bowl really fast so the egg doesn’t start to cook.

Add almon meal, baking soda and cinnamon.

Mix until well combined, then tip mixture into baking pan, spread out evenly. Push the mixture into the tray so it’s flat like a biscuit.

Place in the oven for 15 minutes. Once cooked lift the base out of the pan with the baking paper and cool the pan faster by running it under cold water. Dry the pan with a tea towel then place the baking paper with the biscuit base back into the pan.

For the gooey layer:

Melt the coconut oil in a large bowl using the microwave.

Once melted, mix in the almond butter, maple syrup, vanilla and sea salt until well combined.

Pour this mixture onto the biscuit base in the pan. Place in the freezer to set for 45 minutes.

For the raspberry layer:

Whilst the gooey layer is setting, place raspberries, water, chia and sweetener in a small saucepan over low heat for 5 minutes or until the berries have softened and the chia seeds have absorbed the water and the mixture has formed a ‘jam’ like consistency.

Pour or splatter the raspberry layer on top of the gooey later. Place in the freezer to set for 15 minutes.

For the chocolate layer:

Whilst the raspberry layer is setting, chop the chocolate, then place in a small saucepan with coconut oil.

Place the pan over really low and stir with a spoon until the chocolate is melted.

Pour the chocolate layer over the raspberry layer and spread evenly with a spoon. Place in the freezer to set for 15 minutes.

Once set, chop the Raspberry, Almond & Dark Choc dessert into 16 pieces.

Store in the freezer until ready to eat. Remove from freezer 10 minutes prior to eating to allow the bites to become a little softer. Enjoy!


I like to use the Mayver's almond butter and the Patch Organic frozen raspberries for this recipe.

To make this recipe fair free, swap dark chocolate for a dairy free chocolate such as Pana Organics.

And check out the final product!

Remember to tag me @low.carb.nutritionist in your recreation of this recipe on Instagram. Can't wait to see what you make!

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