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Based in New Zealand, I'm a creative designer with a distinct love for food, food culture + photography which often inspires my work.

Strawberry + Saffron Raw Slice

Strawberry + Saffron Raw Slice

WHAT YOU NEED

For the ABC Butter base

½ cup Almond, Brazil, Cashew Nut Butter (or any other nut butter of your choice)

½ cup Almond Meal 

¼ cup Dessicated Coconut

½ tsp Vanilla Extract

1 ½ tbsp Coconut Oil

1 tbsp Maple Syrup

 

For the Saffron layer

½ cup Cashews, soaked

1 tbsp Coconut Oil, melted

2 tbsp Maple Syrup

¼ cup Coconut Yoghurt

Pinch of Saffron

 

For the Strawberry layer

½ cup Cashews, soaked

1 cup fresh Strawberries

1 tbsp Coconut Oil, melted

2 tbsp Maple Syrup

¼ cup Coconut Yoghurt

 

Dried Rose Petals, for decorating

Dessicated Coconut, for decorating

 

HOW IT'S DONE

1. Place all the base ingredients in a food processor and blend until it all comes together. If the mixture is a little too dry and wont stick together, just add a little more coconut oil.

2. Line a deep baking tray with baking paper and press this mixture firmly into the tray. Place in the freezer to firm up for a couple of hours.

3. Place all the Saffron layer ingredients into a food processor and blend until smooth + creamy. Pour this over the base layer and pop back into the freezer for another 2-3 hours to firm.

4. Place all the Strawberry layer ingredients into a food processor and blend until smooth + creamy. Pour this over the Saffron layer and pop back into the freezer to firm up overnight if possible, or at least another 2-3 hours.

4. Remove the slice from the freezer and carefully remove from the tray. Using a sharp knife run under hot water, divide and cut the slice into 15 equal slices.

5. Decorate each slice with a sprinkle of desiccated coconut and dried rose petals if you wish. Remove the slices from the freezer 20 minutes before serving.

Makes approx. 15 slices.

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