Raw Rose, Raspberry and Pistachio Slice

With the entertaining season in full swing, we are sharing a fresh summer recipe from plant-based food company, Eimele.

Ingredients
Base
1 sachet Eimele Mixed Wild Berry Oats
1/2 C rolled oats
1/2 C cashews or pistachios
1 C (packed) dried dates, soaked for a few minutes and then drained
1/8 tsp salt

Filling
1 C raw cashews, soaked in water overnight and then drained
1 C coconut cream (or milk)
3 tbsp rose water
1 tbsp maple syrup
1 C frozen raspberries

To Top
1/4 C pistachios, chopped
Handful frozen raspberries
1 tbsp rose petals (optional)

Method
For the base, place the oats sachet and rolled oats in a high powered food processor and combine until fine. Then, add in the cashews, salt and dates and combine until sticky and crumbly. The mixture should stick together when pressed. Place mixture into a lined 22x23cm tin and press down until evenly distributed. Place in the freezer to set. Place the cashews, coconut cream, rose water and maple syrup in a high powered food processor or blender and combine until smooth and creamy. I find that a NutriBullet produces a very creamy texture. Pour half of the mixture into a bowl or jar and set aside. Then add the raspberries into the remaining mix and blend until well combined. Pour the pink mixture on top of the base layer and spread evenly. Place in the freezer for about an hour before placing the white layer on top. Top the slice with roughly chopped pistachios, crushed raspberries and rose petals if desired, and place in the freezer to set for a few hours. Slice when frozen and store in freezer. Leave to defrost for about 15 minutes before eating and enjoy!

Recipe by By Isabella Murdoch.