Raw Vegan Strawberry & Boysenberry Slice
Ingredients
Base
- 95g Harraway’s Rolled Oats
- 95g desiccated coconut
- 30g coconut oil
- 30g almond butter
- 1 tsp cinnamon
- 1/2 tsp ground ginger
Strawberry & Boysenberry Filling
- 200g Killinchy Gold Strawberry & Boysenberry Oat Frozen Dessert, softened
- 100g cashew nuts, soaked overnight
- 1 lemon, zested and juiced
- 3 tbs of maple syrup
- 1 tsp vanilla essence
- 100g Strawberries, fresh, frozen, or canned
- 100g Boysenberries, fresh, frozen, or canned
Garnish
- Freeze-dried strawberries or frozen whole strawberries, boysenberries, and blueberries
Preparation
Grease a 20cm square baking tray with coconut oil.
Base
Add all base ingredients to a food processor.
Blend until everything is combined and uniform.
Press the mixture into the baking tray and press down firmly.
Freeze the base until it hardens, around 1-2 hours.
Strawberry and boysenberry filling
Place all filling ingredients in a blender (except strawberries and boysenberries).
Blend until smooth and uniform.
Separate the filling mixture into two portions.
Blend strawberries into one portion until smooth and uniform.
Blend boysenberries into the other portion until smooth and uniform.
Putting it together
Pour the strawberry filling onto the frozen base and freeze for 2 hours.
When the strawberry base is semi-frozen, pour the boysenberry filling onto the base and freeze overnight.
After setting, garnish with freeze-dried strawberries or frozen whole strawberries, boysenberries, and blueberries.
Serve immediately and enjoy!
