Raw Blackberry Coconut Cashew Slice. Yes it’s vegan and paelo and all that good stuff, but more importantly it’s DELICIOUS.

Raw Blackberry Coconut Cashew Slice. Yes it's vegan and paelo and all that good stuff, but more importantly it's DELICIOUS.

Today’s recipe is a little different from most. It’s made sans butter, processed sugar, & flour. Which, for me, is like what?! But bear with me.

It’s called a “slice” because you slice it into little… slices. And it’s raw, gluten free, and paleo.

It’s also so beautiful I want to stick it in a museum.

OMG who wants to fund my new museum? The Museum of Food. It’s going to be all edible pieces, like this slice. #art 

Raw Blackberry Coconut Cashew Slice. Yes it's vegan and paelo and all that good stuff, but more importantly it's DELICIOUS.

The weather around these parts has been gorgeous the last two days. 75° and sunny. I’m crossing my fingers that nothing changes, because this is my ideal temperature right now.

I walked outside in shorts yesterday and got a pedicure to celebrate. Then I realized I hadn’t shaved my legs in three weeks, but I was already out the door so I just went with it (don’t worry, I shaved my legs today so everything is good now).

I also realized that this means I’m going to have to get my summer body on. For those of you that have been around Broma for a while, in the fall I talk excitedly about my winter diet, which just means packing on 5 pounds to help with the cold.

I’m kind of joking, but every winter I tell myself it’s OK if I gain a few el bees because it will protect me like a warm blanket.

But since summer is upon us, so is summer diet. Which, I guess, makes these raw, gluten free, vegan, paleo slices pretty appropriate.

Raw Blackberry Coconut Cashew Slice. Yes it's vegan and paelo and all that good stuff, but more importantly it's DELICIOUS.

Enjoy, chickens. And thank you, as always, for following along and continuing to be fans of my little site. I love you!

RECIPE

Raw Blackberry Coconut Cashew Slice

Ingredients

    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

    Directions

    1. Line a large loaf pan with parchment paper. Set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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).

    by

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    51 comments

    Reply

    You know how much I love this, right?

    Sarah | Broma Bakery
    Reply

    I did it all for you 🙂

    Reply

    UM yes!!! Whenever you open that museum, let me know. I’ll be the first in line! The colors are beautiful and I need to make this.

    Reply

    These are insanely beautiful! Love that they’re raw, paleo, v + gf!

    Sarah | Broma Bakery
    Reply

    Yes! Trying something a little different this AM 🙂

    Reply

    Raising my hand for that museum of food, YEAS. Also, this is my dream summer dessert! xo

    Sarah | Broma Bakery
    Reply

    Yay, I think we have to do it! Ha!

    Reply

    Oh those el bees. I need to get rid of a couple of them myself.
    The color of these cashew slices are AHMAYZING!
    So beautifully styled and photographed as well. <3

    Sarah | Broma Bakery
    Reply

    Thank you my dear! And the struggle with the el bee’s is real. Ha!

    Reply

    Wow this looks absolutely beautiful and delicious and might be one of the first things I make now that I move into my new home and new kitchen! Gorgeous photography as well! <3

    Sarah | Broma Bakery
    Reply

    Oh you absolutely should! Thank you so much Lili!

    Reply

    These are sooooooo beautiful!!!!

    Sarah | Broma Bakery
    Reply

    Thank you!!

    Reply

    Oh my gosh, this looks amazing. Pinned and making soon!

    Reply

    Sarah, I like how the blackberries look like little flowers. Once again, you are soooo clever.

    Reply

    Incredibly gorgeous! And I can only imagine how good it tastes!

    Reply

    SO PRETTY. That color is insaneeeeee. And perfect for the warm weather!!!! <3

    Reply

    These are stunning! I don’t even mind that they don’t have butter, processed sugar or flour 😉

    Reply

    Seriously though, these do belong in an art museum! The color is amazing.

    Reply

    Is there anything I can substitute for the dates? I can’t stand the taste and they’re always in vegan/raw desserts 🙁

    Sarah | Broma Bakery
    Reply

    Yes, you can substitute dried mission figs! They’ll probably be a little less dense, but frozen it shouldn’t make much of a difference 🙂

    Reply

    So you couldn’t do the cans of coconut milk? Cream?

    Sarah | Broma Bakery
    Reply

    Sorry, I don’t understand the question. You can use cans of coconut cream, which is available at most grocery stores (TJs has a fabulous coconut cream!)

    Reply

    I love your post, it made me so happy! I feel like many woman can relate to the post winter harry legs and a few extra el bees. I am a culprit!! But dear goodness woman, THESE bars! They stunning and look too good to be true. Pinning <3

    Sarah | Broma Bakery
    Reply

    That’s so sweet of you. Thank you Erin!! <3

    Reply

    Echoing pretty much every other comment… these slices are absolutely beautiful! I can’t get over the vibrant pink color! 😀

    Reply

    I’d be hyped about your Museum of Food! I think there might actually be one in NYC!
    This is seriously so beautiful and such a perfect summer treat!

    Reply

    Cannot get over how beautiful these are! And they sound SO tasty. Perfection!

    Reply

    Look at that color! SO pretty and sounds delicious too!

    Reply

    Hi Sarah,
    your blackberry coconut slices look so amazing! I want to try them. I live in Germany and here it’s hard to get coconut cream. Is there a good substitute for it? Thank you!
    Mara

    Sarah | Broma Bakery
    Reply

    Hi Mara! Unfortunately I don’t know of a good vegan substitute. You can try using regular heavy cream, but I am not totally sure how it will turn out.

    Reply

    Just wondering what size the ‘loaf tin’ is?
    My loaf tins are (apporx) 11cm x 30 cm and 10cm deep
    Do you mean a more low/flat tin?

    Sarah | Broma Bakery
    Reply

    That sounds right! You want a standard sized tin that you’d bake bread in 🙂

    Reply

    Oh my God… These taste so good! I was not sure if I liked them the minute I took it out of the freezer, but after it spent some time in the refrigerator I just had to eat more than one slice 🙂

    Reply

    Hi Sarah, this is just soooo pretty! Does it need to go in the freezer to set? Fridge won’t do? Is it like kinda like ice-cream? Can’t wait to make these!

    Sarah | Broma Bakery
    Reply

    Yes, exactly!

    Reply

    This slice is a beauty! I’ll be making these soon, need to get my summer bod on too! xoxo

    Reply

    Hi Sarah! thanks so much for this gorgeous recipe. Do you think I could substitute figs for dates in the base layer of this recipe? This looks so beautiful, I can’t wait to make these this weekend!

    Reply

    Hey there!! Do you know how many slices or serves can you get with this recipe?

    Sarah | Broma Bakery
    Reply

    About 10 slices/servings!

    Reply

    This was my first raw-vegan dessert I’ve ever made or eaten and I loved it. I was super nervous to try it since I’m not a big dates fan, but the flavor was not strong at all. All the flavor combinations worked wonderfully and I think I am now hooked on making raw-vegan desserts. Thank you for sharing!

    Reply

    OMG want to make asap girl!

    Reply

    Wow…amazing and beautiful. Congrats for a great cake from a L9ndon chef. One question: Does it have to be served frozen?
    Can it stay in room temp? “x

    Sarah | Broma Bakery
    Reply

    Nope, it has to be frozen! It will melt otherwise.

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