Raw Black Forest Slice

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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.

Ingredients

Base

• ¾ cup cashews
• ¾ cup coconut flakes
• 2 tablespoons cacao powder
• 8 Medjool dates, pitted
• 1 teaspoon coconut oil
• ¼ teaspoon coarse sea salt

Filling

• 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

Flavoring

• 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

Instructions

Base

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.

Filling

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.