Raw Fusion Coconut Slice

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Inspired by the Balinese who find a million ways to use yummy coconuts. This recipe offers a major hit of heart loving essential fats. Enjoy making and eating them!

 

Ingredients

For the base:
  • 2C raw cashews
  • 3C shredded coconut
  • 2T Xylitol (a sugar free alternative – powdered in the blender) - or use coconut sugar
  • pinch salt
  • 2T coconut oil (melted)
  • 1t coconut essence or 12 drops Medicine Flower Coconut Extract
For filling
  • 1/2C coconut milk or cream (if in a hurry – organic milk or cream in a BPA free can)
  • 3C shredded coconut + reserve 1C for stirring in
  • 1/2C cashews
  • 2T coconut butter (melted)
  • 1T coconut oil (melted)
  • splash of lemon juice
  • 12 drops Medicine Flower Vanilla Extract
  • 1t coconut essence or 12 drops Medicine Flower Coconut Extract
  • 1T Xylitol (a sugar fee alternative – powdered in the blender)

Instructions

For base
  1. Place all ingredients in the blender and using the tamper work the mix on low until its a fine sticky breadcrumb like texture.
  2. Place in a baking paper lined slice tin, and flatten out with your hands so it smooth and about 1-2cm thick. Place in fridge to set while you work on the filling.
For filling
  1. Place all ingredients in a high powered blender except for the cacao butter and coconut oil and blend on low until just combined.
  2. Add cacao butter and oil and blend again until combined. Stir in remaining shredded coconut.
  1. Remove base from fridge and pour the filling on top and flatten out so its even. Place in fridge or freezer to set for 4 hours or overnight.
  1. Remove from fridge and optionally garnish with extra shredded or roasted shredded coconut and then drizzle over chocolate sauce. Set in fridge for 10 mins before serving

Notes

Quick chocolate sauce recipe: Mix equal parts (I used 3T of each) of coconut palm syrup (or other sweetener of your choice), coconut oil (melted) and cacao powder, plus pinch of salt and 10 drops of Medicine Flower Vanilla. Pour into a squeezy bottle to drizzle over topping.
Amanda BrocketAbout Amanda Brocket

Amanda is a qualified Raw Food Teacher, Chef, Coach, published author and founder of The Raw Food Kitchen. She can also be found blogging about raw food on the The Huffington Post. Amanda loves connecting with and inspiring people to get on their raw journey, with live events, workshops and retreats in Sydney and Bali, as well as offering transformational online programs.

The Raw Food Kitchen came about when Amanda battled systemic candida for over 5+ years, which left her a sick, bloated, insomniac shell of her former self. Realizing conventional medicine was not helping her (in fact was making her even more unwell) she started out on a search for a true path to wellness. It was during this time she discovered the raw foods philosophy. Within two months of going raw she had healed herself of her health condition.

Now she is sharing the power of a raw food diet by teaching and inspiring others to help heal their bodies, learning what it means to feel truly nourished, gain more energy and vitality and change the way we think about the word "diet".

Check out the website for inspirational articles and free yummy raw food recipes. Also check out her latest delicious raw food recipe book The Raw Food Kitchen Book, lots of your old favorites done in a healthier, healing way!

Follow Amanda on social media:

Facebook: facebook.com/therawfoodkitchen

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