RAW CHERRY RIPE SLICE

INGREDIENTS:

BASE 1 1/2 cups of raw almonds 8 pitted medjool dates 1 tbs of cacao 1 tsp of vanilla bean (optional)

FILLING 1 cup fresh cherries (stalks and pits removed) if fresh are out of season opt for cherries in a jar 2 1/2 cups shredded coconut 3 tbs rice malt syrup 2 tbs coconut cream (full fat) 1/2 tsp vanilla powder 3 medjool dates

TOPPING 2 tbs of rice malt syrup (or honey) 3 tbs of cacao powder 4 tbs of coconut oil 1 pinch himalayan salt 1 tsp cinnamon *Always use organic ingredients where possible, all of the ingredients above are available from your local health food store. Soaking the nuts is optional but activating your nuts will enable better digestion. Rice malt syrup can be substituted for raw honey if you would like it to be sweeter and are transitioning from refined sugar. Taste each layer before setting it and add more sweetener as desired.

METHOD:

I use a rectangle bread tin and line it with baking paper to start. Blend all base ingredients in a food processor (I use my thermomix on 8 for around 20-30 seconds or until blended). Consistency should be crumbly and stick together when you press between your fingers. If you need more moisture add small amounts of coconut oil until you reach this consistency. Press base mixture into pan ensuring you have 1/2 centimetre thickness thats evenly covering the pan, I smooth surface with the back of a spoon or my hands. Place in freezer to set whilst making the filling. Blend all filling ingredients in food processor again on low speed for around 15-30 seconds, (you want the coconut to still be visible and chunky but the cherries to have mixed into a pink consistency). Take base from freezer and layer over filling to create the second layer, this is usually 2-3 times the thickness of your base dependent on your preference. Smooth filling (do not press down as this layer is quite wet just smooth over to get your second layer level and pop back in the freezer. Combine all topping ingredients in food processor until it resembles a smooth chocolate consistency (try not to pre-melt the coconut oil as it will become too runny for you to spoon onto your slice and get an even layer). Once combined and your consistency is spreadable (can add small amounts of water to get consistency correct) take your slice from the freezer, at this point gently press down your second layer with your hands to create a smooth base to pour over the top chocolate layer of your slice and either smooth with a spoon or shake pan to create an even top layer. Put back in the freezer and allow to set completely (you can decorate the top with cacao nibs or coconut, I have used cacao nibs as pictured), usually 30 minutes is plenty of time. Remove cut into squares and you can keep in the fridge or freezer for at least a week although usually it will never last longer than a few days. Enjoy xx

bon appetit