Raw Turkish Delight Slice

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 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. Step 1: Line an 8 x 8 inch brownie tin.
2. Step 2: To make the base, place all base ingredients in a processor and blend until combined.
3. Step 3: Press into the lined brownie tin.
4. Step 4: To make the topping, place all topping ingredients into a processor and blend until combined.
5. Step 5: Pour topping over the base and tap the tin on the bench to remove any air bubbles.
6. Step 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. Step 7: Place in the fridge to set overnight.
8. Step 8: Best kept in the fridge for up to one week.