Description
Enjoy this decadent, super easy to make rose and chocolate raw slice. Tried and tested recipe that everyone is going to love!
Ingredients
Base:
- 2 cups almonds
- 1 cup desiccated coconut (unsweetened)
- 6 Medjool dates, pitted
- 2 tablespoons coconut oil
Topping:
- 3 cups raw cashews (soaked for at least 2 hours in cold water, or if not raw, in hot water for 20 minutes)
- 3 tablespoons rose water
- ⅓ cup cacao powder
- 2 tablespoons coconut oil
- 4 tablespoons maple syrup
- Dried pink rose petals, for decoration (optional)
Instructions
- Line a baking tray (approximately 16cm x 25cm / 6.3 inches x 9.84 inches) with baking paper and set it aside.
- In your food processor with the large bowl (if you have different food processing bowl sizes), place all the base ingredients in and blend for around 3-4 minutes, stopping to scrape the sides down. Once the mixture starts to stick together when you pinch it, it’s ready to go in the baking tray.
- Line the baking tray with the base mix by pressing down with a spatula or the back of a spoon. Place in the fridge.
- No need to wash the food processor. Place all the topping ingredients in the food processor and blend until smooth. You will probably have to pause a few times and scrape down the sides. If the mixture feels a little dry, add a tablespoon of water at a time.
- Once the mixture is blended to an almost smooth consistency, pour it on top of the base and smooth out with the spatula. It may seem a little sticky at first but keep persisting with it and it will get better as it settles on top of the base.
- Sprinkle a handful of rose petals on top and place it in the fridge for about 30 minutes until the topping has firmed up.
- When ready to serve, run a sharp knife under hot water and cut while still wet. Repeat the process for every cut you make to ensure the knife doesn’t stick to the slice.
- Diet: Vegan
