A popular recipe from our book, this delicious raw slice is not only full of nutrients, it tastes amazing! It is also a great nut free option for those with allergies, or for kids at school.
INGREDIENTS
BASE
1 cup (100g/3.5oz) desiccated coconut
1 cup (145g/5.1oz) sunflower seeds 1⁄2 cup (55g/1.95oz) raw cacao powder
1⁄3 cup (83ml) coconut oil
1⁄2 tsp Himalayan sea salt
1 cup (160g/5.6oz) dates
STRAWBERRY LAYER
11⁄2 cups (150g/5.25oz) desiccated coconut
2 cups (500ml) filtered water
1⁄2 cup (150g/5.3oz) rice malt syrup 1 cup (200g/7oz) hulled strawberry
1⁄2 cup (125ml) coconut oil
1⁄2 tsp vanilla bean powder
1⁄2 tsp Himalayan sea salt
BEETROOT LAYER
11⁄2 cups (150g/5.25oz)
desiccated coconut
2 cups (500ml) filtered water
1⁄2 cup (150g/5.3oz) rice malt syrup 1⁄2 cup (75g/2.8oz) beetroot, diced 1⁄2 cup (125ml) coconut oil
1⁄2 tsp vanilla bean powder
1⁄2 tsp Himalayan sea salt
CACAO LAYER
1 cup (100g/3.5oz) desiccated coconut
2 cups (500ml) filtered water
1 cup (160g/5.6oz) dates
1⁄2 cup (55g/1.95oz) raw cacao powder
1⁄2 cup (125ml) coconut oil
1⁄2 tsp vanilla bean powder
1⁄2 tsp Himalayan sea salt
Method
To make the base, place coconut and sunflower seeds in a food processor and process until fine. Add raw cacao powder, coconut oil and sea salt and blend until well combined. Add dates and blend until mixture is smooth. Line a 25cm square springform cake tin with baking paper and press the base mixture evenly into it.
To make the strawberry layer, place coconut and water in high-speed blender and blend until smooth. Add the remaining ingredients and blend again until smooth. Pour onto the base, making sure that the mixture is flat and level. Refrigerate for 30 minutes to set before adding the next layer.
To make the beetroot layer, place coconut and water in the blender and blend until smooth. Add the remaining ingredients and blend again until smooth. Pour carefully onto the strawberry layer, making sure that the mixture is flat and level. Refrigerate for 30 minutes to set before adding the next layer.
To make the cacao layer, place coconut and water in the blender and blend until smooth. Add the remaining ingredients and blend again until smooth. Pour carefully onto the beetroot layer, making sure that the mixture is flat and level. Freeze for 8 hours.
Remove from the cake tin while slice is still frozen. Refrigerate for 45 minutes, then slice into about 20 pieces and serve. Store, refrigerated, in an airtight container for up to one week. Alternatively, store in the freezer for up to three months.
Makes one 25cm slice