Healthy Red Velvet Slice With Cashew Cream Frosting

Hey, all you red velvet lovers out there! How gorgeous are these no bake bars? Thanks to the magic of beets, nuts and coconut, you can have all the glory of red velvet - rich, bright red cake topped with cashew cream frosting – in a totally plant-based way.

Its so easy to make from scratch with this easy recipe! It has the same sweet, rich, buttery flavor as classic red velvet cake, yet is moist and chewy with the perfect fudge-like texture.

This red velvet slice tastes nothing like the real thing- and that’s a good thing in my opinion, because who needs to eat chocolate cake with red food colouring in it? The answer - not me. In fact, there is no need for red food colouring in my diet at all.

This slice however, I am all about it. The base is naturally dyed with fresh beetroot, and contains almonds, coconut, dates and all good things.

The simple yet delicious cashew cream frosting is one of my favourite combinations ever- cashews and coconut milk, naturally sweetened with honey. This frosting is so good you can eat it straight out of the blender with a spoon.

See? Nothing at all like the real thing, but so much better.

Beets are a nutritious vegetable, known as a nitrate-rich superfood. Nitrates support healthy blood flow, increased energy, and stamina. Beets are also full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. Eating them regularly you can expect a younger looking complexion, increased vitality, a healthier heart and optimal longevity.

This healthy slice is absolutely delicious.  It’s sweet, it’s moist, it’s red.  Naturally red.  It’s nutritious, free of sugar, butter, and all things artificial and manmade. Red velvet bars with a lush cream! Yum.

Great for a birthday party, celebration or simply as a dessert or any time snack.

Course Dessert, Snack

Keyword healthy red velvet cake with cashew cream frosting raw, healthy red velvet slice no bake

Servings 6

Ingredients

Slice Base

• 1 cup almonds, walnuts or cashews
• 1/2 cup raw beetroot, shredded or 2 tablespoons beet powder
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 2 tablespoons cocoa or cacao powder
• Pinch sea salt

Cashew Cream Frosting

• 1 1/2 cups cashews, soaked 3+ hours and drained
• 1/2 cup coconut milk, milk of choice or water
• 1-2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Instructions

Slice Base

• 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 slice out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add beetroot, dates, oats, cocoa, and sea salt and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have some different sized 'bits' in your healthy slice to add texture.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the cashew cream frosting.

   

Cashew Cream Frosting

• Add all ingredients to a food processor or high speed blender and blend until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey if you think it needs it.

  Pour the frosting over the chilled base crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator for an hour or two until set.

  Cut into 6 (or more) bars or squares. Store leftovers in the fridge.

Print Recipe

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