Raspberry-chocolate slice with coconut - RAW & VEGAN
Autor: 
 
Składniki
BOTTOM LAYER
  • 150 g cashew nuts (approx. 1 cup, soaked)
  • 100g dates (approx. ¾ cup, soaked)
  • 75g peanut butter (approx. 3 tablespoons)
  • 40g cocoa powder (approx. 4 tablespoons)
  • 50g desiccated coconut (approx. ½ cup)
RASPBERRY LAYER
  • 75g cashew nuts (approx. ½ cup, soaked)
  • 250g raspberries (approx. 2 cups fresh or frozen)
  • 180g desiccated coconut (approx. 2 cups)
  • 175g agave syrup (approx. ½ cup)
  • 50g chia seeds (approx. 5 tablespoons)
TOP LAYER
  • 150g peanut butter (approx. 6 tablespoons)
  • 50g cocoa powder (approx. 5 tablespoons)
  • 125g agave syrup (approx. ⅓ cup)
DECORATION
  • desiccated coconut
Wykonanie
BOTTOM LAYER
  1. Cashews and dates soak overnight in cold water. The next day, put them in the blender with all the other ingredients for the bottom layer and blend until uniform and sticky mass. Line quadratic 21x21cm form with baking paper (it will be easier to remove cake) and spread the dough evenly into the prepared pan
RASPBERRY LAYER
  1. Place soaked overnight cashews in a bowl and blend with the remaining ingredients for the raspberry layer unltil compact and homogenous. Pour mass over bottom layer and put into the freezer for about 15 minutes to harden.
TOP LAYER
  1. All ingredients of the top layer blend thoroughly and then pour on top of firmed raspberry layer. Decorate with coconut and refrigerate at least 4 hours to firm up (preferably overnight). Bon Appetit!
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/vegan-raspberry-slice/