Raw Raspberry and Hazelnut Slices

These non-cook vegan slices are pretty as a picture – and taste as good as they look, too! Made with zingy raspberries and topped with smooth cacao buttercream, they’ll hit the sweet spot during your next craving.


  • 175g (1 1/2 cups) hazelnuts
  • 3 tbs almond meal
  • 60g (1/4 cup) coconut oil, melted
  • 2 tbs coconut sugar
  • 300g (2 cups) raspberries
  • 200g (1 2/3 cups) raw cashews, soaked for 2 hours
  • 300ml coconut cream
  • 1 lemon, juiced
  • 60g (1/4 cup) maple syrup
  • 1 tbs coconut oil, melted
  • 250g (2 cups) icing sugar, sifted
  • 30g (1/4 cup) cacao powder
  • 60g (1/4 cup) vegan margarine, or butter
  • 2 tbs hot water
  • 1 tsp vanilla extract
  • 1 pinch salt
  • Cocoa nibs, to serve (optional)
  • Dried rose petals, to serve (optional)


Step 1.
Grease and line an 18cm (7-inch) square springform cake tin with greaseproof paper.

Step 2.
To make the base layer, combine the hazelnuts, almond meal, coconut oil and coconut sugar in a food processor. Pulse until the mixture resembles moist breadcrumbs. Pack the mixture into the base of the prepared tin, spreading it out flat with the back of a damp tablespoon. Freeze until needed.

Step 3.
For the raspberry layer, purée the raspberries in a clean food processor until smooth. Pass the purée through a fine sieve into a bowl.

Step 4.
Drain the cashews and combine with the coconut cream, lemon juice, maple syrup and coconut oil in a clean food processor. Blend on high until smooth. With the motor running, add the raspberry purée by the tablespoon through the feeder spout until incorporated and uniformly deep pink in colour.

Step 5.
Pour raspberry mix on top of the chilled hazelnut base, smoothing it out flat with a damp palette knife. Cover and chill for 4 hours.

Step 6.
To make the chocolate buttercream, combine icing sugar, cacao powder, margarine, water, vanilla and salt in a large mixing bowl. Stir to combine before beating with an electric mixer until smooth. Transfer the buttercream to a piping bag fitted with a basketweave tip. Chill until needed.

Step 7.
After the slices have chilled, transfer to the freezer for 30 minutes.

Step 8.
After freezing, carefully turn out the slice from the tin. Cut into eight finger slices with a warm, wet knife. Pipe the buttercream on top and, if using, garnish with cacao nibs and rose petals before serving immediately.

Makes 8