On a sweet note Raw vanilla and raspberry slice
Enjoy this slice of raw goodness from Reveal Yourself healthy food blogger Christina Leon
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.