Naughty But Nice Christmas Slice


The big difference with my recipes, I always try to provide you and your family with healthier, better options. My Naughty But Nice Slice has chocolate, raspberry and pistachios. It's vegan friendly, egg, gluten and dairy free! Also no added sugar! This will be a big hit for Christmas gatherings as it tastes as good as it looks.

Prep & Cooking Time: 30 minutes

Serves: 16 slices / squares

Nutrition Info: (per slice)
Less than 100 Cals   kJ's: 419.5   Protein: 2.3g   Carbs: 9.4g   Fat 5.9g

What You Need:

For the Brownie base:
¼ cup dried cranberries
2/3 cup almond meal
¼ cup desiccated coconut
8 large dried pitted dates
½ tsp vanilla extract
2 tbls tbls cacao powder
1 tbl flaxseed meal
2 tbls ‘sugar free’ maple syrup
2 tbls lite nuttelex, melted*

For the Pistachio layer:
2 tbls pistachios
1½ cups ‘Abundance Earth’ gluten-free puffed rice (can use normal rice bubbles for non-vegan)
½ tsp of spirulina
2 tbls ‘sugar free’ maple syrup

For the Raspberry layer:
2 cups / punnets of fresh raspberries (can use frozen but allow to thaw and drain excess juice well.)
2 tbls chia seed (black)

For the Chocolate topping:
1 tsp lite nuttelex
60g of Noshu – sugar free, dairy free chocolate nibs
1 tbls sugar free maple syrup

What To Do:

1. Line a 20 x 20cm brownie tin with a sheet of baking / parchment paper.

2. To make the base, place all ingredients except butter* into a food processor / bullet and blend until combined. Pour in melted butter and pulse blend 1-2 times until the mixture comes together to form a slightly moist, sticky paste consistency.

3. Press the mixture firmly into the base of the prepared brownie tin. Freeze to set while you prepare the next layer.

4. Add pistachios first into the food processor / bullet and blend until finely chopped. Add puffed rice, spirulina and maple syrup. Pulse blend until a crumbly mixture has formed. Spread the pistachio mixture evenly over the base. Press down firmly and freeze.

5. Next layer, place dates first into the processor / bullet and blend. Add raspberries and pulse blend to combine. Be careful not to over blend as this will make the raspberries watery. Transfer raspberry mix into a bowl or leave in the processor and add chia seeds. Stir through well and refrigerate for 5-10 minutes to allow the seeds to activate and swell.

6. When done, spread the raspberry chia mixture over the pistachio layer and return to freezer.

7. For the chocolate topping, heat a saucepan ¼ filled with water over med-high heat. Place chocolate nibs into a ceramic or small metal mixing bowl and place in saucepan. Melt chocolate slowly, stirring frequently to prevent burning.

8. When melted, stir in butter. Pour chocolate topping over the top of the slice. A little helpful hint – I suggest you score the layer of chocolate (when set slightly) to allow for ease of cutting the slice once set. Otherwise you will end up with shards of chocolate everywhere when trying to cut it later on.

9. Place the tin into the freezer for approximately 1-2 hours to set. When you are ready to serve, remove tin from the freezer and let it sit out on the countertop for just 4-5 minutes so it will be easier to slice. It will get soft if left out at room temperature for too long.

Serving suggestion:

Serve as small bite sized pieces or sliced into bars. 

Shar's Tips:
Cut the slice before the chocolate fully sets to avoid any cracks. A warm knife helps too. Run it under hot water and dry before slicing. Clean or wipe between slices. 

Keep this slice in the freezer until you are ready to serve as it will melt quickly on a hot day. Store slices in the freezer in an air-tight BPA-free container up to 1-2 months.

Cacao Powder can be substituted with regular cocoa powder in the same amount.

Get lots more recipes like this in my NEW Transformation Cookbook 

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