cooking Time
0:20
serves
10
preparation Time
2:40

Acai, Raspberry and Chocolate Slice

I can never have enough healthy dessert options, particularly to take with me to events where my options are highly processed, non-vegan cakes, or a cold glass of water. This slice makes for a very mild, low sugar snack, that is made with wholesome, healthy ingredients and sweetened lightly with dates. It looks fabulous at high teas, kitchen teas or as part of a dessert display, and stores in the freezer so lasts for several months. If you have allergies, you can easily substitute the flour or berries with something more friendly, and decorate as you see fit. And if your sweet tooth needs a little more, simply add a few extra dates into the berry cream mixture and you'll be back on track.

Ingredients for the base

  • 25g rolled oats
  • 40g shredded coconut
  • 60g wholemeal flour
  • 100g dates, soaked in water for at least 2 hours
  • 2 tbs linseed or flaxseed meal mixed with 5 tbs warm water
  • 2 tbs cacao powder

Ingredients for the berry cream

  • 1 x 400g tin coconut cream, stored in the fridge overnight
  • 100g dates, soaked in water for at least 2 hours
  • 120g frozen raspberries
  • 1/2 tbs cashew butter
  • 2 tsp acai powder
  • Frozen raspberries, to decorate
Acai and Raspberry Slice
Acai, Raspberry and Chocolate Slice
Acai, Raspberry and Chocolate Slices

Instructions for the base

  • Preheat oven to approximately 180 degrees Celsius, and line a baking tray with baking paper.
  • In a food processor, combine all ingredients and blend until mixture comes together but is still chunky.
  • Press evenly into prepared tray and bake for approximately 20 minutes, or until firm to the touch. 
  • Set aside to cool to room temperature.

Instructions for the berry cream

  • Remove the coconut cream from the fridge, flip it over and remove the top. Carefully drain the liquid until you are left only with a creamy, thick substance. 
  • In a food processor, combine coconut, dates, raspberries, cashew butter and acai powder and blend until smooth.
  • Pour mixture over the cooked base, top with raspberries and place in the freezer to set for at least 2 hours.
  • Cut into pieces and place into the freezer until ready to eat, and thaw for 20 minutes prior to serving. 

 

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