Raspberry Coconut Slice
Hola xxxxxxx How beautiful is today? And so it's perfect to try some of these bite-sized pieces of perfection, where tradional sugar, dairy and wheat is replaced by coconut, natural dates and luscious raspberries. Pure bliss! BB xxxx
2 cups of cashews
1/4 cup cacao powder
8 large medjool dates
2 tablespoons coconut oil
1/2 cup coconut
2 cups of frozen raspberries
2 tablespoons coconut cream
1 1/2 cups cashews, soaked for at least 4 hours
1/2 cup maple syrup
1 tablespoon vanilla essence
The Bondi Baker Method
Step 1- Combine all the ingredients for the base in a food processor. Make sure the consistency is right, so the crumbs stick together.
Step 2- Coat a square pan with coconut oil and pat down the mixture. I like the base quite thick so I tend to use a slightly smaller pan! Leave in the fridge for at least 30 minutes.
Step 3- Blend the cashews, vanilla essence and maple syrup until it is creamy.
Step 4- Cut the frozen raspberries and stir into the mixture, and then create a marble effect on top by swirling gently. Add the coconut cream, if it needs to be creamier. Pour on top of the base and freeze for 2 hours. You can garnish with some more raspberries or strawberries!