|
Prep Time |
Servings |
|
20 Min |
20 Slices |
Β
Ingredients
Base
- 1 Β½ cup (160g) roasted or raw almondsΒ
- ΒΎ cup (160g) pitted dates, soak if dry for at least 2 hoursΒ
- ΒΌ cup (25g) cocoa powderΒ
- SaltΒ Β
Filling
- 3 cups (375g) frozen or fresh raspberriesΒ
- 3 cups (240g) desiccated coconutΒ Β
- β Β cup any sweetener of choiceΒ
- 80g canned coconut creamΒ
- 2 scoopsΒ Red Shot
Ganache
- 2 Β½ cups (250g) Belgian chocolateΒ
- ΒΌ cup (60g) canned coconut creamΒ Β
- 3 tbsp dried raspberries, optionalΒ Β
Method
Base
Add the almonds to a food processor and blend until coarse crumbs are formed.Β
Drain dates and add the remaining baseΒ ingredients to the food processor, blend untilΒ everything is combined. The mixture should stick together when pinched.
Line a square bakingΒ tin or container with baking paper. Press base into the tin, coveringΒ the bottom. SetΒ aside.
Filling
Add raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or untilΒ mixture has thickened to a jam like consistency.Β
Add the raspberries and the rest of the filling ingredients into a large mixing bowl.Β Mix until well combined.Β
Firmly press the mixture into the tin with the base.Β
Ganache topping
Add chocolate and coconut cream into a small saucepan over low heat, mix untilΒ melted andΒ smooth.Β
Pour ganache over slice and spread evenly across the filling.Β
While ganache is wet, sprinkle over raspberries if desired.Β
Cover and set slice in fridge for 2 hours or until ganache has solidified.Β
Remove slice from tin and use a sharp knife to cut how desired. Keep stored in fridge or freezer forΒ extra life.