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Charming Pink Raspberry Slices
[Vegan, Gluten-Free]

KB By: Krisztina Berta

Author Bio

Krisztina Berta is a passionate foodie who loves creating and sharing nourishing plant-based recipes that... Read More

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Charming Pink Raspberry Slices [Vegan, Gluten-Free]

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These raspberry slices are, well ... incredibly charming. The luxurious raspberry cream filling is made especially vibrant by a dash of beet powder and then it's sandwiched between two layers of fudgy oat and date crust and topped with a dash of red beet powder and rose petals before serving.... Read More

Ingredients You Need for Charming Pink Raspberry Slices [Vegan, Gluten-Free]

For the Base:

1 cup gluten-free rolled oats, made into flour
1/2 cup activated buckwheat, made into flour
1/2 cup shredded coconut
1 tablespoon cacao powder
1 cup soft dates
3 tablespoons coconut oil

For the Filling:

1 cup fresh raspberries
1/2 cup cashew (soaked and dehydrated, optional)
1 cup shredded coconut
3 tablespoon coconut milk from can, refrigerated overnight and the solid cream from the top
2 tablespoon coconut oil
2 teaspoons beet powder

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How to Prepare Charming Pink Raspberry Slices [Vegan, Gluten-Free]

To make the base, add the base ingredients to a food processor and process them until they resemble fine crumbs and stick together when pressed.
Spoon half of the mixture into a lined loaf pan and then press the dough down with the back of a spoon. Place this in the freezer.
To prepare the top layer simply roll remaining mixture into a slightly flat, long log approximately same size as your pan.
Place it on a tray lined with baking paper and let sit in the refrigerator while preparing the filling.
Add all the filling ingredients to a high-speed blender or food processor and blend them until they're smooth and creamy.
Pour the cream over the base and let sit in the freezer for about an hour.
Remove the pan from the freezer, and top with the base log gently press down then place it back in the freezer for about an hour to set.
Remove it from the tin, slice it straight away
Separate them with parchment paper so they don’t stick together and store them in an airtight container in the refrigerator for 3- 4 days.
When you ready to serve them, dust them with beetroot powder and sprinkle on some edible rose petals.

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