Nature holds the finest colour palette if you ask me. There is absolutely no need for artificial colours or flavours and this slice is a good example of that. It is as vibrant in flavour as it is in colour and is guaranteed to get the tick of approval.
This slice is nourishing, creamy, rich, satisfying and tangy all at once with a soft, cheesecake consistency. It is 100% vegan, gluten and reined sugar free and made of all the good stuff. This is my go to birthday cake or slice to whip up when you need to bring something along to a gathering. It can seem complicated at first having a teeny bit of preparation to do. However it is literally just throwing 1 1/2 cups of raw cashews into some water overnight, gathering the other ingredients and, voila, Robert is your mother’s brother as they say 😉
Enjoy guys! And if you want more epic recipes like this one. Grab a copy of my book here
Prep time: 40 minutes (+ 14 hours soaking and setting)
Begin by blitzing almonds in a food processor for 5 seconds. Keeping the motor running, add the dates one at a time. Once well combined and slightly sticky, press the mixture into the bottom of the slice tin. Sprinkle with broken raspberries and gently press into the base mixture. Place into the freezer while you make the second layer.
Combine all lime layer ingredients in your food processor and blend on high until a very smooth and creamy consistency is formed. You may need to pause processing to push mixture down the sides as you go. Pour on top of the base layer and gently spread evenly with a spatula then return to the freezer for 2 hours to set.
Once set, drain and rinse cashews, add all blackberry layer ingredients to your food processor and process on high speed until smooth and creamy. Spread over the lime layer and sprinkle with dried ??????????????????????????????????????????? berries. Return to the freezer for a minimum of 4 hours to set.
Remove slice from the freezer 10-15 minutes before slicing.