Berry Slice

Berry Slice

Holistic Health and Wellness Coach, Lauren Glucina shares one of her best raw dessert recipes perfect for hampering those pesky sugar cravings on and around Christmas Day.

By Guest Styler | 27th November 2014

By Lauren Glucina

This raw food Berry Slice looks impressive when you cut into it, there are lots of little berries hidden in between the layers. To get a pure white icing, try to stick to using vanilla extract rather than the seeds from whole vanilla beans – otherwise you will get lots of brown flecks throughout. The final slice tastes like a berry ice cream, but better.

Ingredients

Base
¾ cup cashews
½ cup coconut flakes
¼ cup buckwheat, activated (or ¼ cup coconut flakes)
2 tablespoons cacao powder
8 Medjool dates, pitted
1 teaspoon coconut oil
¼ teaspoon coarse sea salt

Filling
1¾ cups cashews, soaked 8 hours
¼ cup lemon juice
¼ cup coconut milk
¼ cup coconut oil
2 tablespoons 100% pure maple syrup
1 tablespoon vanilla extract
2 teaspoons coconut butter
1 cup blueberries
2 large strawberries

To decorate
A handful of blueberries

Method

Base
First, whiz the buckwheat in a blender till it becomes a rough flour.
Add the cashews and coconut flakes to a food processor, and pulse till well crumbled.
Add the buckwheat flour, cacao, salt and coconut oil and pulse again.
Add the dates, one at a time, while the motor is still running. If they are particularly dry, soak them first in a little water before you use them. Keep the motor going till a nice dough has formed.
Transfer the dough to a 20cm (8 inch) square cake tin, lined with baking paper, and flatten the surface with the back of a spoon.

Filling
Drain the cashews, then add them to a blender, with the lemon juice, coconut milk, coconut oil, coconut butter, maple syrup and vanilla. Blend till creamy.
Remove ¾ cup of this mixture and set aside – this will be your ‘icing’.
Add half of your blueberries to the blender and whiz till smooth.

Assembly
Finely chop the strawberries, then scatter them, with the remaining blueberries, over the base of the cake.
Pour the blueberry filling over the top and use a spatula to flatten the surface. Pop in the freezer to set. The key to getting perfect layers is to flatten them as best you can and wait till they have set to apply the next layer.
Once set, use a spatula again to spread the icing you reserved over the top. Pop back in the freezer again to set.
Remove from the freezer and cut into rectangle slices, decorate with a few blueberries to serve.

THE FOOD ISSUE

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Article by Guest Styler

This story has been written by a Guest Styler for Style Digital.

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