Ingredients - Bottom layer:
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10 fresh Medjool dates, seeds removed
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1 cup activated almonds
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1/3 cup shredded coconut
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½ cup hemp seeds
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Pinch of Celtic sea salt
Ingredients - Middle layer:
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2 cups raw cashews, soaked overnight, and drained
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Zest of 2 lemons
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Juice of 1 lemon
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½ tsp vanilla essence
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½ cup coconut milk
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1 tbsp raw honey (or coconut nectar/maple syrup for vegan)
Ingredients - Top layer:
- 1 cup raw cashews, soaked overnight and drained
- ½ cup frozen blackberries
- ½ tbsp raw honey (or coconut nectar/maple syrup for vegan)
- ¼ cup coconut milk
- ¾ cup shredded coconut, pinch or two of high quality salt & more blackberries to serve
Method:
- Line a loaf tin with parchment paper
- Place all ingredients for bottom layer in food processor and blend until mix is crumbly and a little sticky
- Press this firmly into the base of the loaf tin, cover and place in freezer.
- Place all ingredients for middle layer in the food processor and blend, scraping down often, until you have a thick, creamy, smooth mixture
- Pour this on top of the base layer and return pan to freezer
- Place all ingredients (except shredded coconut) in food processor and blend, scraping down often, until mix is thick and creamy
- Cover pan and return to the freezer for at least 3 hours, preferably overnight.
- Heat a heavy based pan on medium heat, add shredded coconut and toast for around 5 minutes until golden brown. Allow to cool.
- Remove slice from freezer and let stand for 5- 10 minutes.
- Top with shredded coconut and cut into small or medium pieces.
Serving Suggestion:
Serve with additional blackberries.
History/ Benefits:
Who needs artificial colors and flavours when mother nature offers all the colors of the rainbow with a plethora of nutritional benefits too! This raw, vegan, gluten free slice is a good source of many phytonutrients, dietary fibre and vitamin C.
