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Try your hand at this deliciously gourmet recipe! Combing two of the freshest, fruity flavours, these Coconut and Raspberry Slices taste just as creamy as they look. With each bite, this Coconut raspberry slice will transport your taste buds to sweet paradise! Its delicate and colourful texture is just as beautiful as this sweet treat is delicious!

Prepare these slices for entertaining your friends and family and enjoy them on the side with your tea or coffee.

Theses sugar free coconut raspberry slices are the perfect treat for tea time!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of delicious and sugar-free dessert videos over at Healthy Treats!

  • Serves 6
  • Prep time 1 hour 15 minutes
  • Cooking time 3 hours
Coconut-Raspberry-Slice

Try your hand at this deliciously gourmet recipe! Combing two of the freshest, fruity flavours, these Coconut and Raspberry Slices taste just as creamy as they look. With each bite, this Coconut raspberry slice will transport your taste buds to sweet paradise! Its delicate and colourful texture is just as beautiful as this sweet treat is delicious!

Prepare these slices for entertaining your friends and family and enjoy them on the side with your tea or coffee.

Theses sugar free coconut raspberry slices are the perfect treat for tea time!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s collection of delicious and sugar-free dessert videos over at Healthy Treats!

  • Serves 6
  • Prep time 1 hour 15 minutes
  • Cooking time 3 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

  • BASE
  • 0.75 cup almond meal
  • 1/4 cup desiccated coconut, plus extra for garnish
  • 80 g coconut oil
  • RASPBERRY FILLING
  • 1 cup raw cashews
  • 1/4 tablespoon coconut cream
  • 2 tablespoons frozen raspberries, plus extra for garnish
  • 2 tablespoons Natvia

METHOD

  1. Soak the raw cashews in hot water for 1 hour and then drain and set aside.
  2. Combine the almond meal, desiccated coconut and coconut oil in a bowl and mix to combine. Place in a patty pan lined muffin tray and then transfer to the freezer.
  3. Make the raspberry filling by combining the cashews, coconut cream, raspberries and Natvia in a food processor or high-powered blender until smooth. Dollop into each patty pan on top of the base, scraping out as much filling as possible. Lift the tray and firmly bang on the bench to smooth the filling and get rid of air-bubbles. Sprinkle with extra desiccated coconut and a few frozen raspberries.
  4. Freeze for 2 hours. Remove to the refrigerator 1 hour before serving.

WATCH THE VIDEO

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