On a sweet note Raw vanilla and raspberry slice

En­joy this slice of raw good­ness from Re­veal Your­self healthy food blog­ger Christina Leon

Good Health Choices - - Contents -


½ cup pit­ted dates

1 cup al­monds

1 cup cashew nuts

½ cup co­conut flakes

¼ cup raw ca­cao pow­der

2 tbsp co­conut nec­tar syrup

½ tsp pink Hi­malayan salt

2 tbsp ex­tra vir­gin co­conut oil VANILLA FILL­ING

2 cups cashew nuts

½ cup ex­tra vir­gin co­conut oil, melted 1/3 cup co­conut but­ter, melted

¼ cup pure maple syrup

1 tsp pure vanilla paste

Pinch of pink Hi­malayan salt RASPBERRY TOP­PING

2 cups frozen rasp­ber­ries

2 tbsp hot wa­ter

¼ cup chia seeds

1 tbsp pure maple syrup


1. Place the dates in a bowl and cover with boil­ing wa­ter. Al­low to sit for 10 min­utes to soften. Once soft­ened, dis­card the wa­ter and place into a food pro­ces­sor with the re­main­ing in­gre­di­ents; process un­til the mix­ture comes to­gether.

2. Grease a slice tin with co­conut oil and pour the mix­ture in. Press down with your hands and then use the back of a spoon to cre­ate an even sur­face.

3. Freeze base while mak­ing the fill­ing.


4. Place the cashew nuts in a bowl and cover with wa­ter. Al­low to sit for up to four hours (best overnight).

5. Rinse the cashew nuts and place in a high-speed blender with the re­main­ing in­gre­di­ents.

6. Process un­til the mix­ture is smooth and creamy.

7. Pour the mix­ture over the base and place back into the freezer to set for a least one hour.


8. Place the frozen rasp­ber­ries in a bowl and add the hot wa­ter, chia seeds and maple syrup. Use a fork to smash all the in­gre­di­ents to­gether. Set aside in the fridge for 1 hour to slightly set while the vanilla fill­ing is in the freezer.

9. After 1 hour, re­move the slice from the freezer and pour the raspberry chia mix­ture evenly over the vanilla layer.

10. Place in the freezer to set for at least 2 hours be­fore serv­ing. Keep any left­overs in the freezer, cov­ered, for up to 2 months.

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