Raspberry & Macadamia Slice
Macadamia nuts and raspberries are two of my favourite flavour combinations. This no bake refreshing, but oh-so-moreish slice has a texture that is smooth and fudgy, with a tart pop from the raspberries that makes it hard to stop at just one slice.Conveniently enough, the combination of the creamy filling with a hint of lemon and the juicy, tart raspberries make it look rather festive, so while it’s a perfect year-round easy sweet treat, it’s also a fantastic festive treat too.The bottom layer is tasty with a nutty base that has a perfect crunch to it with coconut and dates to sweeten. The top layer is rich, delicious, vanilla flavoured cashews and coconut cream – nothing short of a mouth full of heaven! Show stopping, pretty and perfect, a recipe complete with two healthy layers of deliciousness. Get set to experience the timeless magic of a classic that's about to redefine your dessert expectations.This ‘healthified’ dessert slice contains only wholesome ingredients. It is full of creamy goodness without any refined baddies! This means no white processed flour, sugar, butter, condensed milk, cream cheese or artificial food coloring or flavours.This is hands down the best slice I ever made! I am not kidding. I have made many amazing desserts like brownies, cakes, cheesecakes and so on, butt his one is so special. It’s rich, moist, soft, creamy, lush, and super delicious!The protein and healthy fat content from the nuts and coconut ensures that this slice not only tastes good, but you won't need to be reaching for another one as it is pretty darn filling!With its crunchy, nutty crust and its smooth and creamy top layer, this dessert is a slice of sunshine on a plate. Whether you are planning a summer barbecue or just craving a sweet escape, this recipe is one of the easiest ever! Luxurious, creamy, sweet and seriously amazing. It delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. A delight for the eyes, as well as your taste buds, it is sure to be a crowd pleaser.You will be asked for the recipe.
Servings 16
Ingredients
Base Crust
- 1 cup macadamia nuts
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 cup oats, instant or quick
Cashew Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1-2 lemons, juice and zest (depending on how lemon-ey you like it)
- 2 teaspoons vanilla extract
Topping
- Raspberries
- Chopped pistachios
Instructions
- Base Crust
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this slice to allow coconut cream to separate.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place macadamia nuts and coconut into a food processer and process until broken down and crumbly. Add dates and oats and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your slice base.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon. You can add raspberries and pistachio's now before it has set or after your slice has frozen.Freeze for at least 4 hours, but preferably overnight. Allow to thaw slightly before slicing into 16 bars or more smaller squares.Store in fridge for up to 1 week or up to 3 months in freezer.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
