This slice is dark delicious and a real crowd pleaser, especially for all of you Raspberry lovers, teamed up with Chocolaty it’s a match made in heaven. The perfect after dinner treat.
Ingredients:
Base:
1 Cup of Oats
1/2 Cup Cashew Nuts
1 Cup of Desiccated Coconut
6 Dates (Soaked in hot water)
4 TBS Melted Coconut Oil
4 TBS of Cacao Powder
Pinch of salt
Jelly tip:
1 Cup of @fresh.as freeze dried Raspberries
2 TBS of Gelatin Plus 1\4 Cup of water to set the Gelatin)
1 TBS of Coconut Oil
1 TBS of Maple Syrup
Choc Top:
5 TBS of Cacao Powder
4 TBS of Coconut Oil
1 tsp of Vanilla Essence
1 TBS of Rice Malt or Maple Syrup
Pinch of Salt
Method:
Starting with our base, take all ingredients of the dry ingredients and blend until crumbly, then add the remaining ingredients and blend until sticky and well combined. Press the base into a lined medium sized baking tray, or small if you want it super thick, pop into the freezer to set while we make our filling.
To make the jelly you take the all you ingredients and gently bring to simmer, or until the Gelatin has dissolved, allow to cool and then pour over the base, pop into the fridge for an hour or two to allow the jelly to set.
Lastly we take all of the chocolate top ingredients and gently melt together. (we don’t want to boil this a light simmer is best). Allow to cool and pour over the jelly to set, for a further 30 minutes.
Note:
For a vegan option, irish moss is a good alternative to the Gelatin, or taking the Gelatin out and adding a few TBS of Coconut oil to the Raspberries, it makes the jelly firm but still delicious.