This delicious raw slice celebrates raspberries in every way. It is dairy, gluten and refined sugar free and makes the perfect healthy treat for morning or afternoon tea.


  • Base

  • 160g (1 cup) almonds

  • 70g (1/2 cup) pecans

  • 40g (1/2 cup) shredded coconut

  • 4-5 medjool dates (pitted)

  • 85g (1/4 cup) rice malt syrup

  • 1/8 tsp sea salt

  • Raspberry filling

  • 250g (1 3/4 cup) raw cashews (soaked in cold water and kept in the fridge for at least 4 hours)

  • 200g (1 1/3 cup) My Berries frozen raspberries

  • 80g (1/3 cup) coconut oil

  • 135g (1/3 + 1 tbsp) rice malt syrup

  • 2 tbsp lemon juice

  • Fresh raspberries, to serve

  • Raspberry sauce

  • 170g (1 cup) My Berries frozen raspberries

  • 1 tbsp rice malt syrup

  • 1/2 tsp arrowroot powder

  • 2 tsp lemon juiceBase


  • 1.

    To make the base, place the almonds and pecans in a food processor and process until they break down into small pieces.

  • 2.

    Add coconut and salt and pulse to combine.

  • 3.

    Add the pitted dates and rice malt syrup and process until the mixture is well combined and sticky in texture.

  • 4.

    Using the back of a wet metal spoon, press the mixture evenly into the base of a 21x21cm square tart/cake tin lined with baking paper and then place in the freezer while you make the raspberry filling.

  • 5.

    To make the filling, drain the cashews and blitz them in a food processor with the rest of the filling ingredients. Continue to process until the mixture is smooth and creamy.

  • 6.

    Pour the raspberry mixture over the base and then return to the freezer to set for at least 4 hours.

  • 7.

    To make the raspberry sauce, add all of the sauce ingredients to a small saucepan and stir to combine.  Bring to a simmer over medium heat, stirring occasionally, until slightly thickened. Remove and allow to cool slightly. Refrigerate until ready to use.

  • 8.

    Once the slice has set, remove from freezer, allow it to stand at room temperature for 2 minutes and then slice into portions. Drizzle some of the raspberry sauce on top of each slice, top with fresh raspberries and serve immediately.

  • 9.

    Keep this slice stored in a sealed container in the freezer.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 287kj
  • Fat Total 21g
  • Saturated Fat 7g
  • Protein 6g
  • Carbohydrate 21g
  • Sugar 12g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can follow Amanda Mackenzie on Instagram @amandaswholesomekitchen. Check out more recipes and where to find frozen My Berries at

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