“end of summer” tropical slice with fresh berry salsa

end-of-summer-tropical-slice-text

Sunshine, bare feet, bare arms, warm nights, thongs, mint taking over my garden, mojitos (well, you need to do something with all that mint!), eating outdoors, my neighbours frangipani tree in full bloom, summer holidays, no school, no routine, ripe peaches, parties, my birthday, my anniversary, Christmas lunch, fairy lights, fireworks, mango juice dripping down your arm while you devour one over the kitchen sink, walking on the beach, collecting shells, the smell of sunscreen, lazy afternoons, the hum of the fan while you sleep, cold sheets, minimal washing from using minimal clothes (my boys often go shirtless in summer lol!), extra daylight, frozen treats, waking up with the sun, cherries, the smell of gardenias, picking something from the garden, big salads, clinking of ice, golden hour, fresh berries…

Yes, summer has my heart, it always will, lucky for me it has decided to stick around a bit longer than usual… prompting me to make this tropical raw slice. I decided to make this “celebration of summer” as a raw slice, they are the perfect thing to make in hot Aussie weather. Who wants to turn on their oven in this heat… not me!

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end-of-summer-tropical-slice

“end of summer” tropical slice with fresh berry salsa

Ingredients
Base
1 cup of dried apricots
1 cup of shredded coconut
1 cup of macadamias

Slice
2 cups of raw cashews (that have been soaked overnight, rinsed & drained)
1 fresh mango diced (approx 1 1/2 cups)
1/4 cup coconut oil
1/4 cup maple syrup (or preferred sweetener)
3 Tbs coconut butter
1 tsp vanilla
Zest of 2 limes
Juice of 2 limes (approx 50ml) mine wasn’t very juicy!
3 large passionfruit
Handful of fresh raspberries

Topping (optional)
1/2 cup of shredded coconut
1/2 cup chopped macadamias

Berry Salsa
1 punnet each of blueberries, strawberries & raspberries all diced small
Zest & juice of half a lime
Big handful of fresh mint finely sliced
Optional: the pulp of 1 large passionfruit

Method
Line the base & sides of a container 23 x 13cms with baking paper (this makes it easier to remove later).
Blitz all the base ingredients until the mixture just comes together, taking care not to over blitz, some texture here is good!
Press into your container & pop into the freezer while you make the slice.
Blitz all the slice ingredients except for the raspberries & passionfruit pulp until smooth.
Tip: Taste & adjust the sweetness/tartness here with extra maple syrup or lime juice.
Stir in the passionfruit pulp.
Pour over your base.
Press fresh raspberries into the mixture, then smooth off the top with a spatula & return to the freezer.
Lightly toast the topping, when cool press into the slice & return to the freezer overnight.
Take out of the freezer to defrost a little before cutting.
Combine your berry salsa ingredients & top your slice just prior to serving.
Hope you enjoy!
Tina x

Please use #thebarefoothousewife if you make something from the blog, I’d love to see it! thank you :)
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