Raw Cherry Choc Ripe Slice

Base
1/4 Cup of Honey ¼ Cup of Coconut Oil 8 soaked medjool dates
1/4  Cup of cacao powder
2 Cups of Ground Almonds (I use blanched due to husband allergy to the skin) cashews or  Walnuts or mixed nuts – must be raw.

In a for processor blend the nuts until they are chopped finely. Should take about 20 -30secs

Add cacao, dates , melted coconut oil and honey and work into a doughy texture- if its sludgy or wet grind some more nuts and add until its quite doughy. Press into a greased tin ( use coconut oil) and make sure its really flat and well pressed- If you need more to cover the tin base then make more- ( depends on the size your making it) place in Freezer then move on

Filling

1 Cups of Soaked raw Cashews

( I soak mine in water for a minimum of 6 hours or overnight)
1/2 Cup of Soaked Medjool Dates ( again minimum two hours )
500g of frozen Raspberries
1 Cup of Roughly chopped Cherries
2 Cup of shredded Coconut
1/2 Cup of Honey
1/2 Cup of Coconut Oil


In a Food processor blend everything except for coconut and cherries. Puree until smooth and creamy. Then remove place in a bowl and add the chopped cherries and shredded coconut. Mix by hand- remove the base from the freezer and pour the mixture over the base, leaving room at the top for the chocolate topping- Set aside and any extra in a separate air tight container and freeze for another time.

Place back in the freezer 

Topping

1/2 cup of cacao powder
1/3 Cup of Coconut Vanilla butter

1/3 cup of coconut oil
1/4 Cup of Honey

Melt coconut Oil and butter gently, add honey and cocoa. (or cacao powder) and mix until a glossy ganash forms- if you like really fudgy choco you can add more cacao. Taste – Is it sweet enough? If not add a little extra honey may make it to runny,

Remove the slice from the freezer , make sure the top is a bit firmer. Spread the choco topping over the top and place back in the freezer. Freeze over night or minimum 5 to 6 hours.


Remove and cut up, running the knife under a hot water before slicing may back it easy to slice.

Serve this will impress any guest! 

Even if you don’t label yourself a raw foodist, or aren’t even really a raw food fan – maybe you don’t even really know what raw food is – you can still benefit from switching out some of your regular cooked desserts for some raw ones.

Benefits of Raw Desserts

The first benefit of making raw desserts is that you are automatically avoiding some very common allergenic foods, including the 2 major ones: dairy and gluten.

Most traditional desserts that I can think of contain both of these foods.

Another benefit of raw desserts is the fact that they are most often made from whole foods.

I am a huge fan of eating as many of our foods in their whole-food state as possible because when you eat foods that aren’t as processed you end up getting much more nutrient benefit from them, you get greater nutritional benefit from them because the nutrients haven’t been processed.

Don’t get me wrong, raw desserts are still desserts and should be treated as such, but if you are going to indulge in dessert anyway, why not indulge in one that is going to give you something back in return?