Raw Turkish Delight Slice

Raw Turkish Delight Slice

Posted by Nicole Frain on Jan 09, 2019

Makes 16 squares


For the base:

  • 100g hazelnut meal
  • 130g almond meal
  • 150g medjool dates
  • 1 teaspoon vanilla essence
  • pinch of salt
  • 2 tablespoons cocoa
  • 50g vegan dark chocolate
  • 1 tablespoon coconut oil

For the topping:

  • 1 scoop Bulk Nutrients Red Fusion
  • 240g cashews - soaked in water and drained
  • 1 teaspoon vanilla essence
  • 1 teaspoon beetroot powder - beetroot powder is optional and helps add colour naturally.
  • 10 raspberries
  • 300ml (2 cans) coconut cream thick component - to get the thick component, place cans in the fridge for two hours before use. The top will set leaving the liquid underneath. Scrape off the top thick component.
  • 1/4 cup coconut oil - melted
  • Rosewater - Start with just 1/4 teaspoon of rosewater. Add an additional 1/4 teaspoon at a time and taste to check intensity.


  1. Line an 8 x 8 inch brownie tin.
  2. To make the base, place all base ingredients in a processor and blend until combined.
  3. Press into the lined brownie tin.
  4. To make the topping, place all topping ingredients into a processor and blend until combined.
  5. Pour topping over the base and tap the tin on the bench to remove any air bubbles.
  6. Optional step: We melted some dark chocolate with coconut oil and drizzled this over the topping. Use a skewer to draw through the top at random to create a marbled effect.
  7. Place in the fridge to set overnight.
  8. Best kept in the fridge for up to one week.

Nutritional Information

Per serve (50g) / Per 100g

Energy (kJ): 1100/2200 | Protein (g): 5.8/11.5 | Fat (g): 20.7/41.3 | Saturated Fat (g): 6.4/12.9 | Carbohydrates (g): 13.4/26.9 | Sugar (g): 9.5/18.9 | Sodium (mg): 9/18

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