Raspberry Slice

Ingredients

The Bottom

• 
  
  1 cup desiccated coconut
  
• 
  
  1 cup almonds
  
• 
  
  2 tablespoons almond butter
  
• 
  
  10 medjool dates, seeds removed
  
• 
  
  3 tablespoons cacao or cocoa
  
• 
  
  pinch of salt
  

The Middle

• 
  
  125 grams fresh raspberries
  
• 
  
  2 tablespoons honey*
  
• 
  
  1 rounded tablespoon almond butter
  
• 
  
  4 tablespoons coconut oil
  
• 
  
  The Top
  
• 
  
  1 rounded tablespoon almond butter
  
• 
  
  1 rounded tablespoon honey*
  
• 
  
  3 tablespoons coconut oil
  
• 
  
  3 tablespoons cacao or cocoa
  

Directions

1. Line a square 20cm tin with baking paper overhanging the sides.
2. Place the ingredients for the bottom layer into your processor and blend at high speed until the mixture is completely broken down and resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and place in the fridge.
3. Place the ingredients for the middle layer into your processor and blend at low to medium speed until the mixture is smooth and well combined. Spoon or pour the mixture over your base, level the top and place into the fridge.
4. Place the ingredients for the top layer into your processor and blend at low to medium speed until the mixture is smooth and well combined. Pour the mixture onto your slice, level the top and place in the fridge or freezer to set and to store.
5. Slice. Serve. Eat and enjoy.