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

  • Author: Sarah Fennel
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

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Monique @ Ambitious Kitchen
Reply

You know how much I love this, right?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I did it all for you 🙂

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Marina @ A Dancer's Live-It
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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.

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Molly @ Spices in My DNA
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These are insanely beautiful! Love that they’re raw, paleo, v + gf!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes! Trying something a little different this AM 🙂

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Abby @ Heart of a Baker
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

Avatar
Aysegul
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
Sarah | Broma Bakery
Reply

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

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Lili @ Travelling oven
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
Sarah | Broma Bakery
Reply

Oh you absolutely should! Thank you so much Lili!

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Laura (A Beautiful Plate)
Reply

These are sooooooo beautiful!!!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you!!

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Carolann
Reply

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

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Joanne Navarre
Reply

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

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Ellie | Hungry by Nature
Reply

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

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Erica
Reply

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

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Gaby Dalkin
Reply

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

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

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Rachel
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
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 🙂

Avatar
Chanel
Reply

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

Sarah | Broma Bakery
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!)

Avatar
Erin
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
Sarah | Broma Bakery
Reply

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

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Sarah | Well and Full
Reply

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

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Leah M | love me, feed me
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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!

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

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Eden Passante
Reply

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

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Mara
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
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.

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kerry
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
Sarah | Broma Bakery
Reply

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

Avatar
Sara
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 🙂

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barbara
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
Sarah | Broma Bakery
Reply

Yes, exactly!

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Lauren Grant | Zestful Kitchen
Reply

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

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Chloe
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!

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Evangelos
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

About 10 slices/servings!

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Shelly
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!

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Molly Ellis
Reply

OMG want to make asap girl!

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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
Sarah | Broma Bakery
Reply

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

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