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red seal recipes

Raspberry Chocolate Coconut Slice

Ingredients

Base
12 Medjool dates, pitted
1 ¼ cups macadamia or cashew nuts
3 tablespoons Dutch processed cocoa
2 tablespoons coconut oil

Filling
2 cups frozen raspberries
½ cup macadamia or cashew nuts
1 cup thread coconut
2 scoops Red Seal Fit Protein Natural Vanilla powder
2 tablespoons maple syrup

Top
100g dark chocolate, grated
fresh raspberries to garnish

Cooking Time

1 hour 30 minutes

Serves

12 pieces

Step 1
Line a 28 x 18cm slice pan with baking paper.

Step 2
Place the dates, nuts, cocoa and coconut oil into the bowl of a food processor and process until the nuts are finely chopped and the mixture holds together.

Step 3
Press the mixture into the slice pan and then chill in the freezer while you prepare the filling. Wipe out the food processor bowl.

Step 4
Combine the raspberries, nuts, coconut, protein powder and maple syrup in the bowl of the food processor. Pulse until the raspberries and coconut are finely chopped.

Step 5
Spoon the mixture over the base and gently press to get an even layer. Return to the freezer for at least 1 hour before serving.

Step 6
Scatter the slice with grated chocolate and raspberries and then cut into slices. Allow to sit at room temperature for a few minutes before serving.

Leftover slice is best stored in a sealed container in the freezer.

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