Raw Raspberry Almond Slice

Raw Almond Raspberry Slice

This recipe is a throwback to the dessert my husband and our boys made to celebrate Mother’s day.  They were looking for a special dessert to make that was easy enough for the kids to help and would not make mummy feel guilty eating it! They found a recipe for Raw Raspberry Slice in mummy’s copy of “Delicious : Feel Good Food”.  The only problem is it contained cashew nuts and our youngest is allergic to cashew nuts. So they played around with the recipe and this was the one we liked best. It was delicious and I definitely did not feel guilty eating it!

Ingredients:

Base

50g raw cacao powder
60ml Pure Naturally Virgin Coconut Oil
12 Medjool dates, pitted
150g raw almonds

Filling

25g shredded coconut
150ml rice malt syrup
250g frozen raspberries, thawed
150g raw almonds

Topping

60ml Pure Naturally Virgin Coconut Oil
100ml rice malt syrup
35g raw cacao powder

Method:

Base

Place raw cacao, coconut oil, dates and almonds in a powerful blender and blend till it becomes a paste. Spread evenly  into a 20cm square pan lined with baking paper, make sure the paper extends past the side of the pan for ease of removal later. Freeze until firm.

Filling

Place the shredded coconut, rice malt, raspberries and almonds in powerful blender and blend till it becomes a smooth paste. Spread evenly over the firmed base layer. Freeze until filling is firm.

Topping

Place all the ingredients in a bowl set over a pan of gently simmering water and stir until combined and there are no more lumps. Pour over the firm filling and return to the freezer to set.

Once the topping is set, remove from the freezer. Lift the paper carefully to remove the slice from the pan. Using a long sharp knife, dipped in hot water, cut into rectangles or bite size squares and serve immediately or store in the freezer until ready to serve.