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!

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Raw Blackberry Coconut Cashew Slice

Scale

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 810 berries to keep whole)
  • 2 tablespoons raw agave nectar
  • 1/2 cup coconut cream
  • 1/2 cup unsweetened shredded coconut

Instructions

  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).

 

51 comments

Dariana
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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