Raw Raspberry Forest Delight

Grab your food processor out & process the cashews. Place the processed cashews in a bowl, as half the mix will be used for the base, and a half for the raspberry filling in this recipe. Process the Macadamia nuts and place them in a bowl and set aside for easy separation later, again half will be used for the base of this no-bake slice. While processing the nuts, prepare & measure out the remaining ingredients. Prepare a springform cheesecake pan by gently coating with a little organic coconut oil & line the base with baking paper for an easy transition to a plate once constructed after refrigerated.

The Slice Base: Place half the processed cashews and half the processed macadamias in the food processor. Add the dates, figs, almond meal, cacao powder, peanut butter, and 1 1/2 tablespoons of honey. Process until well combined & forms a "dough" (clinging together, forming a ball). Turn out mixture into prepared springform pan & spread evenly, pressing down. Place in the freezer while preparing the raspberry filling.

The Raspberry Filling: Place the remaining processed cashews and macadamias in the food processor. Add the fresh raspberries, organic coconut flakes, coconut oil, and the remaining honey. Process until well combined (looking creamy & smooth). Take the base out of the freezer. Spread the raspberry filling evenly over the base and place in the freezer for 20 minutes.

The Chocolate Topping: While the base & filling is cooling in the freezer, Gently melt the dark baking chocolate until smooth & runny. Allow to stand and cool. Remove the base & filling from the freezer after 20 minutes. Pour the melted chocolate over the filling and spread evenly. The chocolate will set hard quickly if the filling is very cold. Tip: If you would like a thicker chocolate topping, you can add up to 200g additional chocolate when melting. The more chocolate topping, the thicker it is, and the harder to cut. This is ok if you are going for a rustic look!

Alternate Chocolate Topping: Sometimes you may not have vegan-friendly chocolate on hand, so this topping is an alternative & works just as well made from scratch. Combine the following ingredients in a bowl and stir until smooth: 1/4 cup coconut oil (melted) 1/3 cup cacao powder (sifted) 2 tablespoons of maple syrup (Canadian Pure). Working quickly, pour over the filling and spread evenly. This topping will set hard quickly if the filling is cold.

Refrigerate overnight and then until ready to serve. Decorate with fresh rose flowers, raspberries and blueberries. To serve: Remove the springform sides on the pan & slide the base onto a plate. You may need a slide to assist, but the baking paper will help with the transfer & then you are able to remove this. The base will be formed & firm. Cut into desired slices and serve with the flowers & berries. Keep the remaining amount of raw raspberry forest delight refrigerated until consumed. Enjoy!