Red Velvet Slice
the bottom
- 2 cups desiccated coconut
- 1 cup almond meal
- 1/4 cup cacao or cocoa
- 10 medjool dates, seeds removed
- 1 tablespoon honey
- 1 tablespoon peanut butter
- 1 teaspoon vanilla extract
- pinch of salt
the middle
- 1 cup cashew butter
- 1 cup coconut cream
- 1 cup coconut oil, melted
- 1/2 cup honey*
- 1 tablespoon super reds powder / red velvet powder**
- 1 teaspoon vanilla extract
the top
- 1/2 cup cacao or cocoa
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tablespoon peanut butter
- Line a 20cm x 30cm tin with baking paper overhanging the sides.
- Place the ingredients for the bottom layer into your processor and blend at high speed until the mixture is completely broken down and resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
- Place the ingredients for the middle layer into your processor and blend at medium speed until the mixture is smooth and well combined. Pour the mixture over your base, level the top and place into the fridge to set.
- Once the middle layer is set place the ingredients for the top layer into a bowl and mix until they are well combined. Pour the mixture onto your slice, spread it over the middle layer and place in the fridge or freezer to set and to store.
- Slice. Serve. Eat and enjoy.
*you can use rice malt syrup if you prefer.
**Super reds powder or red velvet powder can be found in supermarkets, health food stores and from my lovely locals, The Source Bulk Foods Ballarat. It is typically beetroot based. If you cannot get your hands on any then a spoon of beetroot juice or of the liquid from a tin of beetroot will also work. Even without the red colouring this slice will still taste delicious.
I made 36 generous slices.
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Recipe
Red Velvet Slice
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