
Raw Raspberry and Hazelnut Slices
Raw raspberry and hazelnut slices: an easy recipe for a delicious dessert to serve to your vegan friends.
14 August, 2018
ingredients
Hazelnuts
175 g
Almond Flour
3 tbsp
Coconut oil
60 g, melted
Coconut Sugar
2 tbsp
Raspberries
300 g
Cashew nuts
200 g, raw, soaked for 2 hours
Coconut cream
300 ml
Lemon juice
1 lemon
Maple Syrup
60 g, raw
Coconut oil
1 tbsp, melted
Icing sugar
250 g, sifted
Cocoa Powder
60 g, raw
Margarine
60 g, vegan
Vanilla extract
1 tsp
Salt
1 pinch
Cocoa Nibs
dried
Rose Buds
Preparation
How to make raw raspberry and hazelnut slices
For the base layer
- Grease and line an 18 cm | 7" square springform cake tin with greaseproof paper.
- Combine the hazelnuts, almond flour, coconut oil, and coconut sugar in a food processor.
- Pulse until the mixture resembles moist breadcrumbs.
- Pack the mixture into the base of the prepared tin, spreading it out flat with the back of a damp tablespoon. Freeze until needed.
For the raspberry layer
- Purée the raspberries in a clean food processor until smooth.
- Pass the purée through a fine sieve into a bowl.
- Drain the cashews and combine with the coconut cream, lemon juice, maple syrup, and coconut oil in a clean food processor.
- Blend on high until smooth. With the motor running, add the raspberry purée by the tablespoon through the feeder spout until incorporated and uniformly deep pink in colour.
- Pour on top of the chilled hazelnut base, smoothing it out flat with a damp offset palette knife.
- Cover and chill for 4 hours.
For the chocolate buttercream
- Combine all the ingredients in a large mixing bowl.
- Stir to combine before beating with an electric mixer until smooth.
- Transfer the buttercream to a piping bag fitted with a basketweave tip. Chill until needed.
- After the slices have chilled, transfer to the freezer for 30 minutes.
To serve
- After freezing, carefully turn out from the tin.
- Cut into finger slices with a warm, wet knife. 12 Pipe the buttercream on top and garnish with cacao nibs and rose petals before serving.
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