Raspberry Cashew Slice


Paleo recipes / Paleo diet

vegan recipes / Vegan Diet

wholefood recipes / Wholefood diet

No bake desserts / raw treats

Who doesn’t love a wholefood raspberry cashew slice that is completely guilt free? With two scrumptious layers and a raspberry swirl, these bars are sure to satisfy your afternoon cravings.  Completely suited for Paleo, Vegan, Raw and Wholefood focused foodies.



  • 1 Cup soaked overnight cashews
  • 1 Cup full fat organic coconut cream
  • ¼ cup maple syrup
  • Juice of a lemon


  • 1   Cup Medjool Dates
  • ¾ Cup rolled oats
  • ½ Cup almond meal

Raspberry swirl

  • 1 Cup fresh raspberries
  • 1 Tablespoon maple syrup


  1. Pre-soak the dates in boiling water for 15 minutes
  2. Blend the base ingredients until combined and press firmly into the base of a lined 6 x 6 inch square baking tray and place in the freezer to set
  3. Meanwhile, drain the cashews and blend until creamy in texture
  4. In a separate bowl, whip the coconut cream until stiff peaks appear and then fold in the cashew cream, maple and lemon juice
  5. Pour the cashew mixture on top of the set base and leave out on the bench top while you make the raspberry swirl
  6. Blend the raspberry swirl ingredients until smooth and evenly pour this mixture over your cashew coconut topping
  7. Using a skewer or knife, gently swirl figures of 8 through the raspberry and cashew coconut mixture
  8. Set in the freezer for 45 minutes and slice into squares using a hot clean knife

Store in an airtight container in the freezer, and leave out at room temperature for 10-15 minutes before serving

Enjoy your delicious creations!

Humble Wholefoods x.