Strawberry & Raspberry Coconut Slice

A delicious slice to keep in your freezer

This colourful Strawberry & Raspberry Coconut Slice is delicious and can be eaten almost frozen like an ice cream. Perfect for summer lunches and treats. Raspberries and strawberries are amazing. They are high in nutrients and antioxidants, packed with vitamins and minerals such as vitamins C and K, folate, potassium, magnesium and manganese. They are low in sugar and high in fibre, and good for the brain. (Read more Strawberries health benefits and Raspberries nutritional benefits)

Cheesecake

• 2 cups of cashew nuts (soaked for at least 5 hours and rinsed)
• 3/4 cup lemon juice
• 1/3 cup maple syrup
• 1 cup raspberries, 1 strawberries, 1/3  cup Coconut cream
• 1 drop Young Living Lemon essential oil (Basil or Peppermint are great too)

Method

Process all the base ingredients until well mixed but still airy.
Prepare a cake pan by either putting a light layer of shredded coconut or baking paper to prevent the crust from sticking to the bottom. Then press the mixture down to form the base.
Place all Cheesecake ingredients in a high speed blender and blend on high until very smooth.Pour the mixture out onto the crust and smooth with a spatula. Place in freezer until firm.

For the chocolate cover (optional)
1/3 cup mapple syrup
1/2 cup coconut oil + a chunk of cacao butter
1/2 cup raw cacao powder

Place in freezer. Take it out 5 or 10 minutes before to serve it.

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