When I first started making changes to my diet there were a lot of people in the fitness world who bought into the idea that as long as you ate ‘clean’ foods, the calories didn’t matter. And as the internet is flooded with recipes for delicious gluten-free, naturally sweetened cakes, cookies and desserts, I found myself baking up a storm in an effort to replace all the ‘unclean’ foods I had removed from my diet.
However, I quickly learnt that calories DO matter, you can’t simply replace the sugary snacks with ‘clean’ sugary snacks and expect to lose weight!! Of course, the quality of the calories you eat is very important, so for optimal health I strongly recommend that 80-90% of your diet is made up of whole, natural foods. And if you prefer to keep your desserts and cakes whole and natural too then this recipe is for you.
I adapted the original recipe and reduced the amount of sweetener but feel free to taste each layer and add some more if you feel its needed.
- 9 tbsp almond butter
- 4 1/2 tbsp coconut oil, melted
- 2 tbsp honey*
- 4 1/2 tbsp cocoa powder
- 1 tsp vanilla extract
- 200g (1 1/2 cups) cashew nuts
- 300g fresh raspberries
- 3 tbsp coconut oil, melted
- 1 tbsp honey*
- 1/2 tsp vanilla extract
- *substitute with agave or rice malt syrup to make these slices vegan
- Lightly grease a 20cm square baking tin and line the bottom and sides with baking parchment.
- Place all the ingredients for the chocolate base in a food processor and blend until it comes together in a sticky dough.
- Tip the dough into the tin, press down to form a level layer and then place in the freezer while you make the raspberry layer.
- Place the cashew nuts in the food processor and blend until they resemble a course flour.
- Add the remaining ingredients and blend on a high speed setting until really smooth.
- Pour the mixture over the chocolate base, spread evenly and return to the freezer to set.
- Keep covered in the fridge or freezer.