Raspberry slice

Raspberry slice

Line a square tin (20 x 20) with baking paper or plastic wrap

Bottom layer

1 cup desiccated coconut
1 cup almonds
10 medjol dates (with seeds removed)
1-2 tbs water

  1. Line a square tin (20 x 20) with baking paper or plastic wrap
  2. add the coconut, almonds and dates in a high powered blender/prcessor until a fine texture. If your mixture goes sticky then go ahead and press it into the tin to make the first layer. If it is still crumbly and not holding together add a splash of water and reblend it. It should almost instantly hold together with the addition of a small amount of water.
  3. Once sticky, press it into your tin.
  4. Place this in the freezer while you make the next layer

Middle layer

150 grams frozen or fresh raspberries (if frozen let them thaw a little otherwise they freeze the coconut oil during the wazz)
3 heaped tbs of macadamia nuts
4 heaped tbs of coconut oil
2 tbs maple syrup

  1. Put all the ingredients into your high powered blender/processor until smooth and spread on top of the bottom layer
  2. Place in freezer while you make the top

Top layer

3 heaped tbs coconut oil, liquified (I heated mine to 37 degrees in the thermomix to make it liquid)
2 tbs maple syrup
3 tbs cacao powder

  1. Combine in a bowl or pot (on very low heat) until smooth and pour over middle layer.
  2. Set in fridge for at least 4 hours before eating.

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