Raw Raspberry & Cacao Slice

Serves: 16 squares
Time to Prepare: 20 mins
Time to Cook: 1h30min

Ingredients
Base
• 1/2 cup pecans
• 1 Tbsp coconut flour
• 2 tbsp baking blend
• 1/4 cup raw cacao powder
• Pinch good-quality salt
• 6+ Soft Medjool dates, pitted

Filling
• 3 cups (375g) frozen or fresh raspberries
• 3 cups (240g) desiccated coconut
• 1/3 cup (135mL) Maple Syrup
• 1/2 cup (120mL) canned coconut cream, solid part only
• 1/2 cup (120g) virgin coconut oil, melted
• 1 tablespoon beetroot powder, optional for colour
• Vanilla

Chocolate topping
• 1 Tbsp raw cacao powder

• 2 tsp maple syrup
• 2 tbsp icing powder
• 2 tsp full-fat coconut cream
• 2 tsp virgin coconut oil
• 1/2 tsp pure vanilla extract
• Top with satsuma slices

Method
Make the base. Add everything except the dates to a food processor. Pulse until very small crumbs have formed then add dates and pulse until the mix starts to clump together (if this doesn't happen, add more dates). Press base into the base of the tin, not pressing down too hard (as this compacts the filling, and alters the texture of the base).

To make the filling: Add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy mixture.

Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust.

Make the chocolate topping. Melt coconut oil in a heatproof bowl over a pot of just simmering water. Once liquid, add remaining ingredients then whisk together until smooth. Pour final later onto cake, and reset in freezer.*To serve, you need to defrost the cake for 30m-1 hour on the bench before cutting into servings. Transfer to the fridge to allow them to defrost completely, then store in an airtight container in the fridge (up to a week) or freezer (for 3 weeks)