No-Bake Vegan Raspberry Slice
Ingredients
Base
- 1 1/2 cup roasted or raw almonds, or any other nut/seed
- 3/4 cup pitted dates, if dry, soak in water for 2 hours
- 1/4 cup cocoa or raw cacao powder
- Pinch of salt
Raspberry coconut filling
- 3 cups frozen or fresh raspberries
- 3 cups desiccated coconut
- 1/3 cup rice malt syrup, or any other liquid sweetener
- 1/2 cup canned coconut cream, solid part only
- 1/2 cup coconut oil, melted
- 1 tablespoon beetroot powder, optional for colour
Chocolate ganache topping
- 2 1/2 cups roughly chopped chocolate or chocolate chips
- 1/4 cup canned coconut cream, solid part only
- 3 tablespoons freeze dried raspberries, optional
Preparation
Add the almonds to a food processor and process until coarse. Drain the dates and add all the remaining base ingredients to the food processor. Process until combined.
Line a 20cm square baking tin. Press the base mixture into the tin to cover the bottom. Set aside.
Add the raspberries to a small saucepan. Simmer for 5-10 minutes or until the mixture has reduced and formed a jammy mixture.
Add the raspberries and the rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin.
Add the chocolate and coconut cream to a small saucepan over low heat. Melt until smooth. Pour the ganache over the slice and immediately swivel the tin to spread it evenly. If desired, sprinkle the freeze-dried raspberries on the wet chocolate. Set aside in the fridge for 2 hours or until very firm.
Remove the slice and use a sharp knife to cut it. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
