Triple Layer Cashew Berry Slice

Raspberry and chocolate lovers, this one's for you! This no bake slice is 3-layers of pure goodness. Its beautiful and easy to make! The layers start with a chocolatey nutty base, followed by creamy cashews in the vanilla layer then a tart raspberry topping. Yum. Does it get any better?

The 3 layers have 3 different textures and you can easily customize them. If you don’t have raspberries, try other fruits. With the vanilla layer, why not add some cocoa powder. The combinations that you could try are endless.

This healthy dessert couldn’t be easier to make – it requires just a handful of ingredients and there’s no need to turn on the oven and most importantly, it’s super delicious and luxurious.

Smooth and fudgy, crunchy and sweet, with a tart raspberry pop! Its a fantastic recipe, not too sweet and healthy. It’s a great recipe which you can make ahead of time. Perfect!

It delivers the classic after-dinner treat you’re craving but in a satisfying yet nutrition-packed treat that is a delight for the eyes as well as your taste buds.

Delicious and vibrant, this slice is just the ticket to impress.

 

 

Course Dessert, Snack

Keyword 3 layer raspbesrry cheesecake slice, cashew cheesecake slice no bake, rashberry cheesecake slice no bake

Ingredients

Nutty Base Crust

• 1 1/2 cups almonds, or walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 1/4 cup cocoa or cacao powder

Vanilla & Raspberry Layers

• 4 cups cashews, soaked 3+ hours and drained
• 2 medium bananas, chopped
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 lemons lemons, juice and zest (depending on how lemon-ey you prefer)

Raspberry Top Layer

• 2 cups raspberries, fresh or frozen/defrosted

Instructions

Nutty Base Crust

• 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 almonds into a food processer and process until broken down and crumbly. Add dates, oats, coconut,  coconut oil, and cocoa powder and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your pan or dish evenly. Place in fridge or freezer while you prepare the top layers.

Vanilla & Raspberry Layers

• Place all filling ingredients (except raspberries) cashews, bananas, honey, coconut oil, vanilla, lemon juice and zest in the food processor and process until thick, 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 add more honey or lemon if you think it needs it.

  Pour half (just guess it) of this mixture on top of the base crust and spread evenly with a spatula or the back of a spoon.

  Add raspberries to the second half of the mixture in the food processor and  blend again until smooth and well combined. Gently pour over the vanilla layer in the baking tin.

  Place in freezer for at least 1 hour to set.

  Remove from the freezer and let the bars sit for about 10 minutes to soften a bit and then slice 8 bars or 16 squares.

  Serve topped with cacao nibs, coconut flakes or your choice of toppings.

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