Raw Vegan Strawberry & Boysenberry Slice




  • 95g Harraway’s Rolled Oats
  • 95g desiccated coconut
  • 30g coconut oil
  • 30g almond butter
  • 1 tsp cinnamon
  • ½ tsp ground ginger

Strawberry & Boysenberry Filling

  • 200g Killinchy Gold Strawberry & Boysenberry Oat Frozen Dessert, softened
  • 100g cashew nuts, soaked overnight
  • 1 lemon, zested and juiced
  • 3 tbs of maple syrup
  • 1 tsp vanilla essence
  • 100g Strawberries, can be fresh, frozen or canned
  • 100g Boysenberries, can be fresh, frozen or canned


  • Freeze dried strawberries or frozen whole strawberries, boysenberries and blueberries



  • Grease a 20cm square baking tray with coconut oil.


  • Add all ingredients to a food processor, blend until everything is combined and uniform.
  • Add mixture to the tin and press down firmly.
  • Freeze the base until hardens, around 1-2 hours.
  • Strawberry and boysenberry filling:
  • Place all filling ingredients in a blender except for the strawberries and boysenberries, blend until smooth and uniform.
  • Separate filling mixture into two even portions.
  • Add strawberries to one portion, blend until smooth and uniform.
  • Add boysenberries to the other portion, blend until smooth and uniform.
  • Set aside.

Putting it together:

  • Pour the strawberry filling into frozen base, freeze for 2 hours.
  • When strawberry base is semi-frozen, pour the boysenberry filling to base and freeze overnight.
  • After setting, garnish with toppings and serve immediately.
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