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Raw Raspberry Coconut Slice
As the weather warms up, berry season approaches, and we have a treat for your taste buds! A deliciously guilt-free Raw Raspberry Coconut Slice. It’s gluten free, dairy free and refined sugar free, yet bursting with flavour! The best part, it’s super easy to make!
Recipe and image by Julia Michelle @juliamichelle.health
INGREDIENTS
BASE INGREDIENTS
- 230g almonds
- 90g shredded coconut
- 2 tbsp coconut oil
- 4 Medjool dates
FILLING INGREDIENTS
- 300g cashews, soaked overnight
- 125mL coconut milk
- 200g raspberries
- 80mL coconut butter
- 2 tbsp coconut oil
- 60mL raw honey
TIME
20 Minutes
SERVES
16 Slices
DIFFICULTY
METHOD
For the base, add the almonds and shredded coconut to a food processor and process until a fine crumb is achieved. Add the remaining ingredients and process until just combined.
1Press the base into the bottom of a lined 20cm square tin.
2For the filling, place all ingredients except the raspberries into a high-powered blender and blend until smooth and creamy. Remove 2/3 of the mixture and set aside.
3Add the raspberries to the remaining mixture and blend until smooth and creamy.
4To assemble, place spoonfuls of the two separate mixtures randomly on top of the base. Once all the mixture is used up, use a toothpick to gently swirl the two mixtures together.
5Place the slice into the freezer for 2-3 hours until completely set.
6Snacks
WHERE TO
FROM HERE?
