Raw Black Forest Slice

By Chef: Lauren Glucina
Posted:  August 2, 2016 


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A healthy version of a Black Forest Cake with an espresso twist. The final texture of these is a lovely soft mousse – it’s just divine.


  • ¾ cup cashews
  • ¾ cup coconut flakes
  • 2 tablespoons cacao powder
  • 8 Medjool dates, pitted
  • 1 teaspoon coconut oil
  • ¼ teaspoon coarse sea salt
  • 2 cups cashews, soaked in water for 8 hours
  • 1 cup coconut milk
  • ½ cup coconut oil
  • 2 tablespoons coconut butter
  • ¼ cup + 2 tablespoons 100% pure maple syrup
  • 1 tablespoon vanilla extract
  • 2 teaspoon psyllium husks
  • 3 tablespoons cacao powder
  • 2 tablespoons espresso
  • 2 tablespoons lemon juice
  • Handful of black cherries, pitted
To Decorate
  • Sifted cacao powder
  • Dark chocolate shavings
  • Red or black roses


  1. Add the cashews and coconut flakes to a food processor, and pulse till well crumbled.
  2. Add the cacao, salt and coconut oil and pulse again.
  3. Add the dates, one at a time, while the motor is still running. If they are particularly dry, soak them first in a little water before you use them. Keep the motor going till a nice dough has formed.
  4. Transfer the dough to an 8 inch square cake tin, lined with baking paper, and flatten the surface with the back of a spoon.
  1. If your coconut oil or butter is firm, place them in a glass jug and stand them over a bowl of hot water to soften to a liquid.
  2. Add the coconut milk, coconut oil, coconut butter, maple syrup, vanilla and psyllium husks to a blender and whiz to combine.