12 Medjool dates, pitted
1 ¼ cups macadamia or cashew nuts
3 tablespoons Dutch processed cocoa
2 tablespoons coconut oil
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
100g dark chocolate, grated
fresh raspberries to garnish
Cooking Time1 hour 30 minutes
Line a 28 x 18cm slice pan with baking paper.
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.
Press the mixture into the slice pan and then chill in the freezer while you prepare the filling. Wipe out the food processor bowl.
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.
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.
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.