Today, I am sharing my recipe for a delicate and charming pink Raspberry Slices – amazing and easy summer dessert! Raw, vegan, gluten-free, dairy-free, and naturally sugar free (dates are the only sweeteners used for this amazingly delicious and healthy dessert).
This pretty pink beauty is now at the top of my dessert list, but I always say that when I make a new dessert;)
I love finding flavors that work well together and this classic pairing of chocolate and raspberry is no exception. The layers of this slice work so well together. The sweet, chewy, crunchy, chocolaty base, with a sweet and tangy raspberry filling, finished with another base layer, all dusted with beetroot powder, pretty pink rose buds and raw chocolate drizzle will leave you wanting more. I made these raw Strawberry Slices last week inspired by the Chocolate Mint Slice recipe. It was a huge hit! The slices came out looking gorgeous and tasting delicious.
Here’s my unbelievably easy (all you need to do is simply soak, melt, blend, assemble and set) and it’s also simple and delicious recipe
- Base
- 1 cup gluten-free rolled oats, made into flour
- ½ cup activated buckwheat, made into flour
- ½ cup shredded coconut
- 1 tbsp cacao powder
- 1 cup soft dates
- 3 tbsp coconut oil
- Raspberry layer
- 1 cup fresh raspberries
- ½ cup cashew (soaked and dehydrated - optional)
- 1 cup shredded coconut
- 3 tbsp coconut milk, from can refrigerated overnight and the solid cream from the top
- 2 tbsp coconut oil
- 2 tsp beetroot powder (for bright pink color)
- To make the base, add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Spoon half of the mixture into a lined loaf pan (25 x 13 x 8cm) then press down with the back of a spoon. Place in the freezer.
- To prepare the top layer simply roll remaining mixture into a slightly flat, long log (approximately same size like your pan). Place on a tray lined with baking paper and let sit in the refrigerator while preparing the filling.
- Add all the filling ingredients to a high speed blender or food processor and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour).
- Remove the pan from the freezer, and top with the base log (gently press down) then place back in the freezer for about an hour to set.
- Remove from the tin, slice straight away (separate them with parchment paper so they don’t stick together) and store in an airtight container in the refrigerator for 3- 4 days. When you ready to serve, dust with beetroot powder and sprinkle on some edible rose petals and serve. Enjoy!
Raspberry & Chocolate Cappuccino a fruity smoothie and a cup of coffee… all in one!
- 1+ ½ cup cashew milk
- ¼ cup cold pressed coffee
- 1 tbsp cacao nibs
- 1 tbsp raw cacao powder
- ¼ cup raspberry, frozen
- seeds of ½ vanilla bean
- 4 dates
- *1/2 cup cashew milk
- pinch cinnamon or cacao powder for garnish
- Combine all the ingredients (except *1/2 cup cashew milk) in a high speed blender and blend until smooth.
- *Pour the ½ cup plain cashew milk into a high speed blender and blend on high speed until frothy. Gently pour over the smoothie and serve.
