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Frozen Raspberry & Coconut Raw Slice Recipe

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by Sue W (subscribe)
Lover of exploring, family, food and fun!
Published May 24th 2020
Get in quick before they're all gone
Do you love raw slices? They are often seen in cake displays at many cafes, as a vegan or gluten-free alternative to cakes and muffins. They are sweetened with dates or natural syrups, have rich flavours and dense, solid textures. Our family have tried a number of them in different cafes and love their flavours - we haven't tried one that we haven't liked!

For myself, I love the idea that these slices are no-bake (which is ideal in summer!) and you can make them using your favourite ingredients. At home, I have been experimenting with making healthy raw slices with flavours that can be enjoyed by everyone in the family. My daughter particularly likes frozen raspberries, as she loves the sweetness and enjoys eating something cold, so this frozen slice recipe was made with her in mind. You can eat it frozen, or let it soften, but either way, it is a hit of raspberry flavour you are sure to love...

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Frozen Raspberry & Coconut Raw Slice


Ingredients:

Base Layer:
1 cup unsalted cashews
2 cups desiccated coconut
2 Tablespoons honey
1 teaspoon vanilla essence
1 Tablespoon water

Raspberry Layer:
2 cups frozen raspberries (slightly thawed)
5 dates
1/2 cup desiccated coconut
1/3 cup olive oil

Icing:
100g Nestle Choc Bits (melted)
1 Tablespoon hot water
desiccated coconut for decoration.


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Press the base firmly into the pan, then add the raspberry and chocolate layers


To make the base, add the cashews, coconut, honey, vanilla essence and water to the bowl of a food processor. Process on high until mixture resembles a fine crumb, but should still stick together in your fingers. If it feels too dry, add in another tablespoon of water and process again. Press this mixture into a lined loaf tin. Place in fridge while you make the rest.

To make the raspberry layer, add the raspberries, dates, coconut and olive oil. Process until combined. Spoon this mixture over the base layer, press down and freeze for 4 hours.

To make the chocolate layer, add the Choc Bits to a microwave-safe bowl and microwave at 30 second intervals until smooth. Add hot water and stir, to make the icing runny. Quickly pour over the frozen slice and tilt the tin so the icing runs into every corner before it sets. Scatter with coconut and return the freezer overnight. Remove and use a hot knife to cut into small squares. Place in a large container and put back in the freezer. When ready to eat, remove the pieces you want and let it sit for 15 minutes to soften (or just eat them frozen, like we do!)

This frozen raw slice is a tasty treat all year around, however, it is particularly more-ish in the summer months as it is so refreshing. Be warned - they don't last long, so get in quick before they are all gone!

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Cut up into squares and raid the freezer when you want one!


* For more ideas on what to make with frozen raspberries, see the article Top 10 Ways To Use Frozen Fruit.

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Why? A delicious, healthy treat to keep in the freezer!
When: All year around
Where: Make at home
Cost: Budget friendly
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