Raw Choc Raspberry & Coconut Slice

Since being home in Bundaberg I have realised how much I have missed experimenting in the kitchen. I am seriously in love with mums food processor, Banana Nice cream has become my breakfast everyday. The soft serve like texture is so amazing I have to remind myself its all frozen banana and not actual ice-cream. 

One of my favourite things to make are raw slices and my friend put me onto this delicious Raw Raspberry and Chocolate one from the food blog http://www.becomingness.com.au/blog/raw-chocolate-raspberry-slice. I have being itching to make it and yesterday I finally did. I was planning to freeze it and save it for my little sisters 11th birthday party this weekend but I am not sure if it will last that long! 

I put my own spin on the recipe though using half the amount the coconut oil for each layer, and adding a few other things here and there. 

If you give this recipe a try let me know I would love to see your creations. 

I am sure there will be plenty more foodie posts coming in the next few weeks.

Raw Choc Raspberry & Coconut Slice 

Serves 15

Ingredients

Base

12 medjool dates, pitted

1 cup nuts (I used almonds)

1/3 cup cocoa

1 teaspoon vanilla

2 tablespoons coconut oil, melted

Raspberry layer 

2 cups raspberries (fresh or frozen)

2/3 cup raw cashews

4 tablespoons shredded coconut 

6 tablespoons pure Maple syrup or honey

1/2 tablespoon coconut oil, melted

Chocolate Layer 

1/4 cup coconut oil 

2 tablespoons pure maple syrup

1/4 cup cocoa powder

a row of dark dairy free chocolate 

tablespoon roughly crushed almonds

pinch sea salt 

1 tablespoon shredded coconut

Method

Base - blend all base ingredients into the food processor and blend until resembling bread crumbs and sticks together when pressed. Transfer into a lined tin and press down until it creates a flat base that is at least 1cm thick. Freeze this base while making raspberry layer.

Raspberry layer - blend all raspberry layer ingredients in food processor until smooth.  Add this mixture onto the base and smooth over. Freeze again for at least 2 hours to set.

Chocolate layer - melt the coconut oil and row of chocolate. Once melted, remove from heat and add maple syrup and coco powder and crushed almonds, stirring until combined. Pour the chocolate on top of the raspberry layer. Sprinkle salt and shredded coconut over the top. Freeze and let it set completely, preferably overnight. 

Slice once fully frozen and serve immediately. Store slice in freezer or it will melt. 

Enjoy!