Raspberry Chocolate Coconut Slice
Ingredients
Base12 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 minutesServes
12 piecesStep 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.
