Raspberry Slice

I’m often asked if I ever get tired of my raw millionaire bites. As you might be able to tell from my Instagram, the answer is definitely a no! However, I like to switch them up a bit sometimes and these raw raspberry slices do exactly that. With a raspberry caramel filling sandwiched between an oaty base and layer of raw chocolate, they are heavenly! Plus, they look so pretty and summery - perfect now the days are (finally) getting warmer!

Prep: 40 minutes + 1 hour setting time

Cook:

Total: 1 hour 40 minutes

easy

Ingredients:

    Base

  • 4 cups oat flour (320g) (or ground almonds),1/2 cup + 2 tablespoons maple syrup (130ml),1 teaspoon vanilla powder,3 tablespoons coconut oil (60g),1 cup ground almonds (100g) (or more oat flour)

    • Raspberry Caramel

  • 19 dates (380g once pitted),2 cups raspberries (220g),1 1/2 tablespoons coconut oil,1 1/2 tablespoons cashew butter

    • Chocolate topping

  • 1 cup cacao butter (100g) - or coconut oil,1/2 cup cacao powder,4 tablespoons maple syrup,2 tablespoons cashew butter,pinch of salt,1/2 teaspoon vanilla powder,(optional) freeze dried raspberries to decorate

Method

  • Start by lining a tray with greaseproof paper. Add all of the base ingredients to a bowl and mix well to combine. Place into the base of the tray and push down to line.

  • Set aside the base and then begin to make the caramel. Add the dates to a food processor and blend until you have a smooth caramel.

  • Add the other caramel ingredients and blend until smooth. Spread onto the base so that you have a fairly smooth surface and place into the fridge.

  • Add the cacao butter or coconut oil to a pan or bain marie over a low/ medium heat. Stir until melted and then add all of the other ingredients, mixing until you have a smooth, glossy chocolate. Pour this onto the caramel layer, sprinkle with freeze dried raspberries and place into the fridge or freezer to set.

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