Easy Breezey Raspberry & Coconut Slice
This lush raspberry and coconut slice is some kinda wow! It's full of wholesome superfood goodness and has a luscious creamy texture that is melt-in-your-mouth heaven. And if that wasn't enough, it's also easy peasy to make and will last for up to four days in the fridge. Yum! BBxxxx
1/2 cup coconut
1 cup almonds
10 medjool dates
1 tablespoon coconut cream
1 1/2 cups cashews soaked overnight and then dried
2 1/2 cup raspberries
1/4 cup coconut nectar
1/4 cup coconut oil
Some chia raspberry jam or organic jam
The Bondi Baker method
Step 1- Blend the almonds in a food processor and once smooth, add the remaining ingredients and pulse for another 3 minutes or until smooth and sticky. Add some more coconut cream if it is too dry. Pat the mixture into a small deep tin greased with coconut oil and freeze for an hour.
Step 2- Pulse the cashews and then add remaining ingredients and blend until smooth. Then pa down onto the base layer and top with some jam if you like. Once firm, sprinkle with some coconut and enjoy!