Jelly Tip Slice (CF Beet Kvass style)

This slice will satisfy any sweet tooth and is full of goodness as well as being gut friendly with the addition of our beetroot kvass.

Base:

• 1 cup of ground almonds
• 1/3 cup LSA
• 1/3 cup desiccated coconut
• 1/3 cup coconut sugar
• 1/4 cup coconut oil (melted)
• 2 Tbsp cocoa/cacao powder
• Pinch of salt
• 2 Tbsp water
• 1 tsp vanilla extract

Preheat your oven to 180 • C.

Mix all the dry ingredients together.

Add the wet ingredients and mix until combined.

Press into a lined 20cm x 20cm tin and bake for 15 mins.

Set aside to cool.

Filling:

• 1.5 cups raw cashew nuts (soaked for 4-6 hours in cool water or 30 mins in boiling water)
• 3 Tbsp maple syrup
• 3 Tbsp coconut oil (melted)
• 1/2 cup CF beetroot tonic
• 2 tsp freeze dried raspberry powder
• 1 tsp vanilla extract

Blend all of the filling ingredients in a blender or food processor until creamy and pour over the base.

Put in freezer to set.

Chocolate topping

• 1 cup dark chocolate
• 2 Tbsp coconut oil

Melt the chocolate and coconut oil and pour over the filling.

Sprinkle with freeze dried raspberries (or the raspberry powder) and put back in the freezer to set for a few hours.

Store in the fridge or freezer depending if you prefer a creamier or more frozen texture.