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RAW RASPBERRY SLICE

RAW RASPBERRY SLICE

RAW RASPBERRY SLICE

 

Another raw slice recipe from the Mindfulness & Mental Health Event last week. This one made by Ann Triffitt. Simply delish!

RAW RASPBERRY SLICE

Base:
3/4 cup slivered almonds
10 pitted dates
1 1/2 Tbs cacao powder
2 1/2 Tbs almond butter
1 Tbs honey
Raspberry filling:
1 cup raw cashews
250g raspberries (fresh or thawed)
1/2 cup desiccated coconut
2/3 cup coconut oil
1/3 cup honey
Chocolate topping:
1/4 cup coconut oil, melted
1/3 cup cacao powder, sifted
1 Tbs maple syrup
Method
Line slice tin with baking paper.
Process almonds in a food processor until finely chopped. Add dates, cacao powder, almond butter and honey and process until well combined. Spread mixture evenly into prepared tin. Refrigerate.
For the raspberry filling, process cashews until finely chopped. Add remaining ingredients and process for 2 minutes until slightly creamy and almost smooth. Spread evenly over base and refrigerate for 20 minutes.
For chocolate topping, combine melted coconut oil with cacao and maple syrup in a bowl and stir until smooth. Working quickly, pour over filling and spread evenly. Refrigerate until ready to serve. Cut into squares. Keep refrigerated
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