Raw Vegan Raspberry, Coconut and Chocolate Slice
Ingredients
- BASE
- 1 ½ cup (160g) roasted or raw almonds
- ¾ cup (160g) pitted dates, soak if dry for at least 2 hours
- ¼ cup (25g) cocoa powder
- Salt
- FILLING
- 3 cups (375g) frozen or fresh raspberries
- 3 cups (240g) desiccated coconut
- 1/3 cup any sweetener of choice
- 80g canned coconut cream
- 2 x scoops RED SHOT
- GANACHE TOPPING
- 2 ½ cups (250g) Belgian chocolate
- ¼ cup (60g) canned coconut cream
- 3 tablespoons dried raspberries, optional
Method
BASE
- 1. Add the almonds to a food processor and blend until coarse crumbs are formed
- 2. Drain dates and add the remaining base ingredients to the food processor, blend until everything is combined. The mixture should stick together when pinched
- 3. Line a square baking tin or container with baking paper. Press base into the tin, covering the bottom. Set aside
FILLING
- 1. Add raspberries to a small saucepan over medium heat. Simmer for 5-10 mins or until mixture has thickened to a jam like consistency
- 2. Add the raspberries and the rest of the filling ingredients into a large mixing bowl. Mix until well combined
- 3. Firmly press the mixture into the tin with the base
GANACHE TOPPING
- 1. Add chocolate and coconut cream into a small saucepan over low heat. Mix until melted and smooth
- 2. Pour ganache over slice and spread evenly across the filling
- 3. While ganache is wet, sprinkle over raspberries if desired
- 4. Cover and set slice in fridge for 2 hours or until ganache has solidified.
- 5. Remove slice from tin and use a sharp knife to cut how desired. Keep stored in fridge or freezer for extra life.

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