These rose and chocolate slices are to die for. They have a dense and delicious base of almonds and dates and then, layered on top of that, is an elegant chocolate and rose spread that will have your taste buds singing for more.

Raw Rose and Chocolate Slice [Vegan, Gluten-Free]





For the Base:

  • 2 cups almonds
  • 1 cup desiccated coconut
  • 6  Medjool dates, pitted
  • 2 tablespoons coconut oil

For the Topping:

  • 3 cups cashews (soaked for at least 2 hours)
  • 3 teaspoons rose water
  • 1/3 cup cacao powder
  • 2 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • Water, if needed
  • Dried pink rose petals for decoration


  1. Line a baking tray with unbleached baking paper and set aside.
  2. In your food processor with the large bowl (if you have different food processing bowl sizes), place all the base ingredients in and blend them for around 3-4 minutes, stopping to scrape the sides down. Once the mixture starts to stick together when you pinch it, it's ready to go in the baking tray.
  3. Line the baking tray with the base mix pressing down with a spatula or using your fingers. Place this in the refrigerator.
  4. Place all the topping ingredients in the food processor and blend until smooth. You will probably have to pause a few times and scrape down the sides. If the mixture feels a little dry, add a little water.
  5. Once the mixture is blended to an almost smooth consistency, pour it on top of the base and smooth it out with the spatula. It may seem a little sticky at first but keep persisting with it and it will get better as it settles on top of the base.
  6. Sprinkle a handful of rose petals on top and place them in the fridge for about 30 minutes until the topping has firmed up.
  7. When you're ready to serve, run a sharp knife under hot water and cut the bars while still wet. Repeat process for every cut you make to ensure the knife doesn't stick to the slice. This should yield 16 pieces.