This raw raspberry slice tastes just as good as it looks. Free from refined sugar and packed with nutritious ingredients, this slice is perfect for a not-so-naughty afternoon treat. If you can’t decide whether you want something fruity or chocolatey, this is a delicious solution – raspberries and dark chocolate.
2 cups cashews
1/2 cup cacao (or cocoa) powder
1/4 cup melted coconut oil, cooled
12 Medjool dates, pitted
1 1/2 cups fresh or frozen raspberries, thawed
1/2 cup shredded coconut
1/2 cup maple syrup or honey
1/2 cup coconut oil
1/3 cup maple syrup or honey
1/3 cup cacao (or cocoa) powder
Line a 20cm (8 inch) 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 cashews in a blender and process 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 remaining 1 cup cashews in a blender and process 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, using the baking paper, lift the slice out of the pan. Using a hot knife, cut into 18 bars to serve. Keep frozen or refrigerated until ready to serve.
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