Raw Raspberry and Hazelnut Slices

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.