From the menu // Recipe: Raw raspberry slice
The raw raspberry slice from Cafe Green Door in New Plymouth left a lasting impression on Lesley Graham.
‘‘It was the most delicious raspberry slice ever. If you are able to track down this recipe we would be very happy people,’’ Graham said.
We contacted the cafe, which happily shared the recipe.
Raw raspberry slice Serves 16 Base
150g pumpkin seeds 150g chia seeds
300g ground almond 50g raw cacao powder 200ml melted coconut oil 3 tablespoons 100 per cent maple syrup
In a food processor blitz together the first four ingredients, then add in oil and syrup.
Press into a pre-lined tray and set aside in the fridge while you make the filling.
Raspberry topping
300g cashews
100g chia seeds
500g frozen raspberries 150ml 100 per cent maple syrup 50g fine coconut Soak cashews in boiling water for at least 20 minutes.
Blitz all of the ingredients together to form a thick mousse consistency. Spread over the chilled base and freeze overnight.
Chocolate ganache
1 cup dates 3⁄4 cup cold water 1⁄4 cup melted coconut oil 1⁄4 cup cacao
Soak dates in boiling water for about 20 minutes.
Blitz dates and water until completely smooth. Mix through the oil and cacao. Remove the slice from the freezer, cut into 16 pieces first then drizzle over raw chocolate icing. Cafe Green Door, 17 Brougham St, New Plymouth. Open Wednesday to Monday 9am to 3pm. Closed Tuesday. Want the secret behind your favourite restaurant dish? Email life.style@stuff.co.nz with From the Menu in the subject line and we’ll do our best to track it down.