When it comes to desserts or sweet treats, healthy options are becoming more common and accessible, and this raspberry and pistachio slice is no exception.
This recipe is a winner as it ticks many boxes in relation to dietary requirements and food intolerances – it’s vegan, gluten and dairy free, egg free and peanut free.
The combination of raspberry and pistachio in this slice is a match made in heaven, while giving it a naturally sweet and satisfying flavour.
It can be served in small bite sized pieces or sliced into bars and served with a dollop of coconut yoghurt and a sprinkle of cinnamon for a delicious dessert.
Serve it at an afternoon tea or keep them in mind for a healthy lunchbox snack. Either way, this slice is sure to go down a treat.
2 cups pistachios
2 teaspoons warm water
¼ cup raw honey
1 tablespoons maple syrup
2 ½ cups raw almonds
2 cups raspberries
40mL coconut oil (melted)
1 tablespoon maple syrup
Starting with the pistachio layer, place the pistachios into a food processor and blend with the honey, maple syrup and water until the mixture resembles a rough paste.
Spread the pistachio mixture evenly into the base of a freezer-friendly cake tin, approximately 20cm x 10cm.
Place the tin in the freezer and continue preparing the next layer.
For the raspberry layer, place the raspberries into a small saucepan over a low heat.
Once the raspberries have softened and liquid is released, remove from the heat and pass through a fine sieve to remove the seeds.
Set the raspberry liquid aside and discard the seeds.
In a food processor, blend the almonds until they are finely chopped. Then add the coconut oil, raspberry liquid, maple syrup and blend until well combined.
Remove the pistachio layer from the freezer, then spread the raspberry mixture evenly over the pistachio layer and return to the freezer.
Freeze the slice overnight.
When you want to serve the slice, remove from the freezer and cut into pieces.
The slice will keep in the fridge for one week.