Raw white chocolate & raspberry slices

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Another day, another treat… But when they look and taste this good you can’t complain really! I’ve got a few exciting projects coming up for me involving baking, some photoshoots and writing, which I will be sharing with you soon.

White chocolate and raspberry; a classic combination and now one you can enjoy as a part of your diet.Just look at those layers! Yum. No bake, Gluten free and dairy free!

 

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Ingredients
For the base 

  • 1 cup of mixed nuts
  • 1 cup of pitted dates that have been soaked in warm water for 5 minutes to soften
  • 1 tbsp of coconut oil

For the filling 

  • 2 small bars of dairy free white chocolate
  • 1 cup of cashews that have been soaking in water for a few hours
  • 2 tbsp of agave/honey
  • 2 tbsp of coconut oil
  • 1 tbsp of chia seeds

For the jam 

  • 2 tbsp of chia seeds
  • 2 cups of raspberries
  • 2 tbsp of agave

 

Method
For the base

  1.  Line a baking tin with parchment paper
  2. Place the nuts into a food processor  and mix until they are smaller chunks
  3. Add the dates and coconut oil and continue to mix for a further 2 minutes until the mix has combined. It should still be sticky.
  4. Spoon the mixture into your baking tin and cover the bottom layer. Make sure you flatten this with a spoon to create a good base.
  5. Place the baking tin in the freezer to set

For the filling

  1. Melt the white chocolate bars in a heat proof bowl over some simmering water.
  2. In the food processor add the cashew nuts, agave, white chocolate, chia seeds, coconut oil and mix.
  3. Let this mix for five minutes until thick and creamy. Make sure you push down any mixture that is sticking to the sides.
  4. Remove your tray from the freezer and spoon the mixture onto the base.
  5. Place the baking tray into the freezer and freeze for several hours

For the jam

  1. Wash the berries and place in a medium saucepan with 2 tbsp of water
  2. Bring to the boil, the reduce the heat to a simmer.
  3. Roughly mash the berries, add the agave and chia seeds then simmer.
  4. Continue to stir the jam, to prevent it sticking to the bottom of the pan
  5. Remove from the heat and allow the jam to cool before serving
  6. Once cooled, Remove your tray from the freezer and spoon the mixture onto the base

 

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