Raw Blackberry Coconut Cashew Slice
Raw Blackberry Coconut Cashew Slice
Ingredients
Units
For the bottom layer
- 1 cup medjool dates, pits removed
- 1 cup raw cashews
- 3 tablespoons coconut oil
- 1/4 cup unsweetened shredded coconut
For the middle layer
- 1 cup raw cashews
- 1/3 cup coconut cream
- 1/2 cup unsweetened shredded coconut
- 1/4 cup raw agave nectar
For the top layer
- 6 ounces blackberries (set aside 8-10 berries to keep whole)
- 2 tablespoons raw agave nectar
- 1/2 cup coconut cream
- 1/2 cup unsweetened shredded coconut
Instructions
- Line a large loaf pan with parchment paper. Set aside.
- In a food processor, pulse all ingredients for bottom layer until mostly smooth. This will take 2-3 mins. Dates should be totally sticky and cashews should be ground. Place into loaf pan and press firmly until it’s spread totally evenly on the bottom. Place in freezer while you make the next layer.
- Clean food processor, then repeat process with all middle layer ingredients. Again, it should take 2-3 mins to get smooth. Remove loaf pan from freezer, spread second layer evenly over the bottom, then place in freezer again while you make the top layer.
- Clean your food processor one more time, then combine all ingredients for top layer in a food processor, leaving 8-10 blackberries out. Once totally smooth (about 2 minutes), mix in the whole berries, remove loaf pan from freezer, and spread top layer over everything.
- Freeze the entire thing for at least 2 hours before cutting into slices and serving. Keep frozen for up to 1 week (it can probably be more, but I haven’t tried).