Raw Vegan Raspberry Slice
Raw Vegan Raspberry Slice
2017-04-17 10:27:18
Serves 18
This is a beautiful version of the raw raspberry slice. It's packed with raspberries for a real flavour hit and it doesn't have that coconut oil aftertaste. It's the perfect afternoon 'pick me up' and best of all it's healthy and guilt free.
Prep Time
1 hr 15 min
Ingredients
- Base
- 1/2 cup (50g) raw cacao powder
- 1/4 cup (60ml) melted coconut oil, cooled
- 12 medjool dates, pitted
- 1 cup (150g) raw cashews
- Filling
- 1/3 cup (25g) shredded coconut
- 1/2 cup (125ml) pure maple syrup
- 1 cup (150g) raw cashews
- 250g fresh or frozen raspberries, thawed
- Topping
- 60g coconut oil
- 1/3 cup (80ml) pure maple syrup
- 1/3 cup (35g) raw cacao powder
Instructions
- Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.
- To make the base, place the cacao, oil, dates and 1 cup (150g) cashews in a food processor and blend to a coarse paste. Spread evenly into the prepared pan, then transfer to the freezer to firm up.
- For the filling, place the coconut, maple syrup, raspberries and 1 cup (150g) cashews in a clean food processor and blend to a smooth paste. Spread the mixture evenly over the chilled base, then return to the freezer to firm up.
- For the topping, place all the ingredients in a bowl set over a saucepan of gently simmering water and stir until smooth and combined. Remove the bowl from the heat and cool to room temperature. Pour over the chilled raspberry filling, then return the pan to the freezer to set.
- Once the topping has set, remove the pan from the freezer, then lift the slice out of the pan. Using a large knife, cut slice into 18 bars to serve.
Notes
- Keep the slice frozen until ready to serve. Don't keep it in the refrigerator as the filling will go mushy and loose it's shape.
Adapted from Delicious
Adapted from Delicious
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