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Dairy Free Recipes
> Raw Vegan Strawberry & Boysenberry Slice
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.
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.