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Rose and Chocolate Raw Slice

Rose and Chocolate Raw Slice

  • Author: Maša Ofei
  • Total Time: 1 hour
  • Yield: 16 slices


Enjoy this decadent, super easy to make rose and chocolate raw slice. Tried and tested recipe that everyone is going to love!



  • 2 cups almonds
  • 1 cup desiccated coconut (unsweetened)
  • 6 Medjool dates, pitted
  • 2 tablespoons coconut oil


  • 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)


  1. Line a baking tray (approximately 16cm x 25cm / 6.3 inches x 9.84 inches) with baking paper and set it aside.
  2. 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.
  3. Line the baking tray with the base mix by pressing down with a spatula or the back of a spoon. Place in the fridge.
  4. 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.
  5. 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.
  6. Sprinkle a handful of rose petals on top and place it in the fridge for about 30 minutes until the topping has firmed up.
  7. 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

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