Main Ingredients

Slice base

  • 160g (1 cup) almonds
  • 150g  (1 1/2 cup) cashews
  • 55g (1/2 cup) raw cocao
  • 180g (1/2 cup) finely desiccated coconut
  • 360 g (2 cups) pitted medjool dates
  • 4 tablespoon coconut oil
  • 1 teaspoon tahini
  • 1 tablespoon maple syrup

Slice filling

  • 80g raw cocao powder
  • 1 large ripe avocado
  • 125 (1 cup) fresh raspberries
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut butter
  • 1 banana
  • 1 cup raw soaked cashews (pre-soak for 1 hour)

To decorate

  • A handful of your chosen berries
  • 4 mint leaves
  • 2 tablespoons raw chocolate melted

RAW CHOCOLATE RASPBERRY SLICE

  • Preparation: 5 minutes
  • Cooking: nil
  • Serves 1x many serves

METHOD:
Base: Place all  ingredients in a food processor and blend until well combined but still retaining some texture. Press mixture into a tart pan (round or rectangle) and set aside. Wash out the food processor.

Filling: Place all filling ingredients into the food processor and blend on high speed until smooth, whipping down the edges with a spatula as required. Do this in short bursts to avoid burning out the motor.

Pour filling over the base and smooth the surface with the spatula.  Place in the freezer for 4 hours to set or overnight in the fridge.  Just prior to serving decorate as desired.  Use a hot knife to ease the slice from the pan.

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DELICIOUS SNACKS
TO KEEP
SPORTY KIDS GOING

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