Saturday, September 20, 2014
Raw Strawberry Shortcake Slice
No extra sugar has gone into this recipe except the natural sweetness of the strawberries and the dates, however if you don't find this sweet enough to taste you could add a little rice malt syrup. The texture is dense and moist, with a delicious berry/coconut flavour and wonderful crunch from the nuts and cacao nibs.
2 punnets (500g) fresh strawberries
3 cups almond meal
2 cups desiccated coconut
2 cups rolled oats (1 cup whole, 1 cup ground into flour)
1 cup pitted dates
1/4 cup cacao nibs
1/4 cup coconut oil
1/4 cup cocoa butter
3 TBS pumpkin seeds or flaked almonds, for the top
In a blender, blend the first cup of oatmeal into a rough flour consistency. Set aside.
In the blender, blend the strawberries (tops cut off first), the dates, and the desiccated coconut.
In a large bowl, stir the strawberry mixture with the oat flour, almond meal, whole oats, and cacao nibs, until well combined.
Melt the cocoa butter and coconut oil to a liquid in the microwave, then stir this through the main mixture.
Press into a greased, paper-lined slice tray. Press the pumpkin seeds and/or almonds into the top and refrigerate for at least 4 hours. Once the slice is set, cut into small squares. Will keep in an airtight container for about a week. Enjoy!