Raw Raspberry Cream Slice

 

Raw Raspberry Cream Slice - Small V 76

This indulgent, semifreddo style, raw raspberry cream slice, tastes just as good as it looks. They also make for a healthy, refined sugar free, mid-morning or afternoon treat, so you don’t have to feel guilty about it! The pairing of chocolate and raspberries is a classic combination, which works so well in this slice. They are also very easy to make and store, because they are kept in the freezer, so you can just take one out whenever you fancy one!

The soft, and slightly chewy, chocolate nut base is topped with a smooth and creamy raspberry layer. It’s then finished off with a thick, smooth and silky raw chocolate, which makes this slice taste absolutely amazing!!

For accurate cup measurements, I sift the raw cacao before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed. I also used a fine mesh sieve to push the raspberries through, as a regular sieve still allowed some seeds to pass.

Makes 18 Bars

Ingredients
Base
160g (5.6 ounces or 1 cup) raw cashews, soaked overnight then rinsed and drained
27g (1.0 ounces or ⅓ cup) raw cacao powder (I use this brand)
100g (3.5 ounces or approx. 8 medium) Medjool dates
45ml (3 tablespoons) coconut oil, melted (I use this brand)
16g (0.6 ounces or 2 tablespoons) coconut flour (I use this brand)
2 teaspoons (10ml) pure vanilla extract
A pinch of salt
Raspberry Filling
300g (10.6 ounces) bag frozen organic raspberries, pureed and sieved to remove the seeds (I use this brand)
120g (4.2 ounces or ¾ cup) raw cashews, soaked overnight then rinsed and drained
4 tablespoons coconut butter
125ml (½ cup) pure maple syrup
125ml (½ cup) coconut cream (I use this brand)
2 tablespoons (30ml) coconut oil, melted (I use this brand)
2 teaspoons (10ml) pure vanilla extract
Coconut Butter
48g (1.7 ounces or ½ cup) desiccated coconut (I use this brand)
2 tablespoons (30ml) coconut oil (I use this brand)
Chocolate Layer
90ml (6 tablespoons) coconut oil, melted (I use this brand)
90ml (6 tablespoons) pure maple syrup
27g (1.0 ounces or ⅓ cup) raw cacao powder (I use this brand)
1½ teaspoons (7.5ml) pure vanilla extract
A pinch of salt

Make sure all of your ingredients are at room temperature before you start.

Line a 23cm (9 inch) or you can also use a 20cm (8 inch) square cake pan with baking paper/parchment, leaving enough overhanging so you can easily lift the slice out once its chilled.

To make the base, add all the ingredients to a food processor and process until it becomes a coarse paste, scraping down the sides when necessary. The mixture is ready when it can easily form a compact dough, when you press it between your thumb and index fingers.

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Press the mixture into the prepared pan and then place a piece of baking paper/parchment over the top. Then, using the back of a spoon, firmly compact the base further, before transferring the pan to the freezer to firm up fully.

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To make the raspberry filling, make your coconut butter first. However, if you have purchased coconut butter, you can skip this next step.

Coconut butter is actually quite simple to make. Just place your desiccated coconut in a small food processor and blitz for a couple of minutes. As it starts to breakdown, the oils will come out.

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Then add your coconut oil and blitz again, for another minute or so, and you end up with coconut butter.

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In a high-powered blender, add all of the ingredients for the raspberry filling and process until thick, smooth and creamy, scraping down the sides when necessary.

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Now pour the mixture over the base and bang the pan on the counter a few times. This will release any air bubbles and will also smooth over the surface.

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Place the pan back into the freezer for approximately 4½-5 hours, until the surface feels firm to the touch, but not frozen solid.

To make the raw chocolate layer, add all the ingredients to a tall cylinder shaped jug and blend until the chocolate becomes thick and glossy. I use my stick blender to do this, but you can also use an ordinary blender too. However, you need to scape down the sides when necessary, then continue to blend for a minute or so, until well combined.

Because the raw chocolate sets quickly, you will need to work fairly swiftly when pouring the chocolate over the raspberry cream layer. Using a spatula, spread the chocolate evenly over the slice and then place the pan back in the freezer for about 12-15 minutes, to allow the chocolate layer to set completely.

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Once the chocolate has set, remove the pan from the freezer and use the baking paper/parchment to lift the slice out of the pan. Use a hot knife to cut the slice into three strips and then cut each one into six even pieces. You will just need to wipe the knife clean after each cut you make, otherwise it will stick to your slice.

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Store the slice in a single layer, in an airtight container in the freezer. When you want one, just remove from the freezer and allow about 5-8 minutes for it to soften slightly before eating.

Enjoy!

Recipe by: The Gluten & Dairy Free Bakehouse

3 responses to “Raw Raspberry Cream Slice

  1. Reblogged this on boingghealth™ and commented:
    If you have been inspired by our blogs on cacao this week, try these for a challenge. Stunningly beautiful, they’ll take a bit of effort, but I’m sure they’ll be totally worth it! A feast for the eyes, mouth and belly 🙂

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