Charming Pink Raspberry Slices
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: Raw, Vegan
  • 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)
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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!
Recipe by Deviliciously Raw at