Red Velvet Slice

This no bake Red Velvet Slice is super easy and full of health benefits from the beetroot, nuts, and coconut. It's the perfect guilt free treat for when those sugar cravings appear or you get the snack attacks!

Course Dessert, Snack

Ingredients

Base

• 1 small beetroot
• 2 cups desiccated coconut
• 1/2 cup cashews
• 1 cup dates, soaked 30 minutes and drained
• 1/4 cup cocoa or cacao powder
• 1 teaspoon vanilla extract

Lemon Icing

• 1/4 cup coconut oil
• 1/4 cup coconut butter
• 3 tablespoons maple syrup or honey
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

Instructions

Base

• Prepare a 15cm (6.5 inch) square tin by greasing and lining with baking paper, or use a silicone one. Set aside.

  Wash and peel the beetroot, removing any tough parts at the top.

  Cut into pieces and place in a blender or food processor along with the coconut, cashews, dates, cacao/cocoa and vanilla. Pulse until small crumbs have formed.

  Pour base into the prepared tin, spread evenly and condense the mixture by pressing down firmly all over. Set aside.

Lemon Icing

• Place coconut oil, coconut butter and maple syrup to a small heatproof bowl and set over a pot of simmering water. You want to ensure the bowl does not touch the water, as this will cause the coconut butter to burn.

  Stirring regularly, heat until everything has become liquid then remove from the heat. Add lemon zest and juice, and whisk until uniform. A stick blender will really help to emulsify the icing here, but if you don’t have one whisking will do the job. Pour over the base, and place in the fridge for 4+ hours.

  To serve. Remove the slice from the tin, and cut into desired serving sizes. Place in an air-tight container and store in the fridge for up to 1 week.

Print Recipe

This recipe is part of a collection of hundreds of healthy, no bake, desserts and snacks you can see here:  Blended Bites