Tuesday, 8 September 2015

Raw Raspberry Chocolate Layered Slice

Sometimes in life there is just one of those occasions that calls for something delicious for dessert...and a dinner party with fantastic friends is just one of those times.

Last weekend we were invited out for dinner so I decided to make a little something for dessert to take along. After a whole bunch of 'chucking stuff in and crossing fingers' this little beauty was born...a Raw Raspberry Chocolate Layered Slice. The stuff that dreams are made of! One of the ultimate food combinations for me would have to be raspberry and chocolate. I think it's the tart sweetness of the raspberries that pairs so nicely with the earthy rich sweetness of the dark chocolate....my mouth is watering just thinking about it!

The slice is free of gluten, grains, dairy, soy, and refined sugar (with the exception of the melted chocolate on top, but you can choose which chocolate you would like to put on here, or could make your own using natural sugars instead)

The slice consists of 4 layers - a vanilla base, followed by a rich chocolate layer, then a gorgeous tart raspberry layer and all topped off with a grand finale of melted dark chocolate. Even my husband who is not big on desserts rated this one highly! Give it a whirl next time you're trying to impress - you won't be disappointed!

Raw Raspberry Chocolate Layer Slice

Gluten-free, grain-free, soy-free

Ingredients:

Base layer:
1 cup raw cashew nuts
1 cup desiccated coconut
1 cup medjool dates
1 tsp vanilla

Layer 2:
1/2 cup raw cashew nuts
1/2 cup raw almonds
1 cup desiccated coconut
1 cup medjool dates
2 tbsp cocoa or cacao powder

Layer 3:
1/2 cup melted coconut butter (make your own using this link - it's easy!)
1 cup raw cashew nuts (soaked in cold water for at least 15 minutes, then drained)
1 tsp vanilla extract
2 tbsp maple syrup
1/2 cup freeze dried raspberries (or fresh if  you can find or afford them!)

Topping:
1 cup dark chocolate of your choice (or make your own using this recipe)

Directions:
1. In a blender, combine all ingredients for the base layer (cashews, coconut, dates, and vanilla). Blend until ingredients have created a dough - the amount you blend is up to you depending on how nutty in texture you would like it. If it seems to be a bit crumbly, try adding a couple of extra dates or even a little bit of water just to help it all combine. Once blended, press the mixture in to a baking tin of your choice (I used a round cake tin with a removable bottom to make it easier to get out at the end). Place in the fridge to chill.
2. Place all ingredients for layer 2 (cashews, almonds, coconut, dates, cocoa) and follow instructions as above for the base layer. Press the mixture on top of the base layer and put bake in the fridge.
3. Clean your blender so you don't get chocolate mix in your raspberry mix (not essential, it'll just help keep the gorgeous colour of the raspberries a bit better) then add all ingredients for layer three (coconut butter, soaked cashews, vanilla, maple syrup, raspberries) and blend until well combined. This layer you want to blend until fairly smooth...again if it's too crumbly add either a little more maple syrup or a touch of water, or you can add in a little more coconut butter. Press this layer in to the tin on top of the existing 2 layers. Place back in the fridge
4. For the top layer, melt your chocolate in a double boiler, then pour on top of the slice. Chill to set.

Serve with your favourite ice-cream or nice-cream, with gorgeous fresh seasonal fruit, or just on its own...it's so yummy whichever choice you make!

Enjoy!

x