Dairy Free

Gluten & Grain Free

Egg Free

Rich and very satisfying!

Serves: 9-12 slices

Prep time: 20 mins

Cooking time: Nil



  • 1 cup almonds
  • 1 cup desiccated, unsweetened coconut
  • 10 medjool dates, seeded
  • 2 tbsp nut butter
  • 3 tbsp cacao powder
  • 1 tbsp rice malt syrup
  • 1 tbsp protein powder, vanilla flavour
  • 1 tbsp coconut yoghurt, natural
  • 1 tsp vanilla extract
  • pinch pink rock salt
  • Middle
  • 125g fresh raspberries
  • 1 tbsp nut butter
  • ¼ cup rice malt syrup
  • ¼ cup coconut oil


  • 6 tbsp coconut oil, melted
  • 6 tbsp cacao powder
  • 2 tbsp rice malt syrup


  • Line a 20cm dish with baking paper.
  • Process base ingredients in mixer, and blend on high until sticky.
  • Press into base of prepared dish, set aside.
  • Place middle ingredients into mixer and blend on medium speed until smooth.
  • Pour over base, smooth top and refrigerate.
  • Combine topping ingredients into small bowl and mix well.
  • Quickly spread over top of slice, keeping in mind it will set as soon as it is on the cold base.
  • Place into the fridge or freezer to complete setting.
  • Cut into slices  and serve.



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