Raspberry & Coconut Slice
Who doesn't love the dreamy, refreshing combination of coconut and raspberries?! This recipe is a dairy-free, sugar-free and gluten-free healthy treat, and the trick is to make sure you let the top layer set overnight. If the mixture is too runny, you can firm up the texture by adding a couple of tablespoons of coconut cream to the top layer. Sometimes my slices can be a little bit messy, but this one worked out prettier than most, I did some swirling with the raspberries on top, but this is purely optional. Peace and happiness, BB xxxx
1/3 cup cacao
1/3 cup coconut oil or macadamia oil
1/3 cup maple syrup
4 Medjool dates
1 cup almonds or walnuts
1/2 teaspoon vanilla powder
1 cup cashews soaked for at least four hours
1 cup raspberries, and about 7-10 extra to fold into the mixture whole
1/4 cup maple syrup
1 cup cacao butter, melted
The Bondi Baker Method
Step 1- For the base, place all ingredients in a food processor and then pour into a lined pan and place in the freezer for two hours.
Step 2- For the top layer, pulse together all ingredients in the food processor until really smooth and creamy, and then fold in some extra whole raspberries, and pour on top of the base. I placed in the freezer overnight to make sure it set fully, as the mixture is quite creamy. Oh, and as something purely optional, I pureed some extra raspberries and swirled on the top before placing in the freezer, for the marble effect seen in the photo.