Lemon & Raspbery Slice
- charliemidd
- May 24, 2021
- 3 min read
A perfect flavour combo!
Lemon and raspberry are such a great flavour combination. I merged my chia jam recipe, adapted my frosting from my raw carrot cake recipe and tweaked a classic bliss ball recipe to create these delicious slices!
They have such a nice sweetness from the dates & maple syrup but a tartness from the raspberries and lemon. They aren't too sweet which is what I love about them.
A really great raw dessert option with no refined sugar but packed full of deliciousness! Due to the 3 layers, these are a little more time consuming due to refrigeration time but they are easy to make and absolutely worth it!
How do we do it?
Sweet and sour deliciousness! I used a 17cm x 28cm brownie tin/dish.
Recipe - Makes around 15-17 slices
Base
20 Dates (15 Medjool)
1 Cup Almonds
2 Cups Oats (I find the finer porridge oats work better for binding)
Juice 1 Lemon
1 Tsp Lemon Zest
Middle
3 Cups Frozen Raspberries
3 Tbsp Chia Seeds
2 Tbsp Lemon Juice
3 Tbsp Maple Syrup
Top
2 Cups Cashews
Juice 1.5 Lemons
2 Tbsp Maple Syrup
4 Tbsp Plant Milk
100g Coconut Cream
Lemon Zest
Method
1. Add all base ingredients to a blender/food processor and pulse until well combined. The mixture should stick together but not be wet. Add a little water, more lemon juice or plant milk if the mixture needs more liquid to help bind.
2. Line a brownie tin/baking dish with baking paper and press down your base mixture to cover the bottom of the tin/dish. Place in the refrigerator for one hour or the freezer for 30 minutes.
3. Next we move on to our middle layer, the raspberry chia jam. Add all ingredients for the middle layer to a saucepan and cook on a low heat until the raspberries have defrosted and broken up. Stir well to help break up the raspberries and combine the mixture. Remove from heat and set aside. The jam will thicken as it cools.
4. Once cooled, pour the jam over the base layer and spread evenly. Place in the freezer for at least one hour to allow to solidify.
5. We then move on to our final layer, the frosting! Add all ingredients for the frosting to a blender/food processor and blend until nice and smooth. If you feel the frosting is a little too thick, add another drizzle of plant milk but you will want it to set so it can't be too runny. I finished the frosting with my hand blender to help smooth it out as my nutri ninja is on the way out!
6. Spoon the frosting on top of the jam layer and spread evenly. Grate some lemon zest on top. I also decorated with some edible rose petals to be a little fancy.
7. Freeze for around 2 hours to allow all layers to set well.
8. Cut into slices and enjoy!
9. Store in the fridge or the freezer. They will go a little wetter if storing in the fridge so you might want to eat them with a fork! If storing in the freezer you might want to leave them a little at room temperature before eating.
Tips
Ensure you allow enough refrigeration/freezer time to enable each layer to set well. Particularly the jam and the frosting.
Sweeten your raspberry jam to your personal taste - add in more or less maple syrup as you see fit.
For the base layer you could use other nuts such as pecans, walnuts, cashews etc.
The jam is likely to ooze a little when you cut your slices. Wipe the knife in between if you want to keep the slices clean.
I used solid coconut cream for this recipe but if you wanted to use the cream from a full fat can of coconut milk, that would work also.
I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch.
Commentaires