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Raw Raspberry and Hazelnut Slices

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
Average: 2.2 (22 votes)

Type of dish

Dietary Consideration

serves for


total time

7 HR 0 MIN


175 g
Almond flour
3 tbsp
Coconut oil
60 g, melted
Coconut sugar
2 tbsp
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
60 g, vegan
2 tbsp, hot
Vanilla extract
1 tsp
1 pinch
Cocoa nibs
Rose buds


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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