slice Tag

Mocha Cheesecake Slice Serves: 12 Prep: 20 minutes Chill: 4 hours – overnight Ingredients Base 2 cups hazelnut meal 100g butter, melted Filling 250g cream cheese 200g sour cream 2 tbs cacao powder ¾ cup Raw Earth 2 tsp gelatine 1 shot espresso Topping Fresh fruit Cacao powder Method Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate. Combine the cream cheese, sour cream, cacao and Raw Earth in a food processor and blitz until combined and smooth. Sprinkle the gelatine over the espresso and 2 tbsp cold water in a heatproof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes Slowly pour the gelatine mixture into the food processor and process until combined. Pour the

Lime & Coconut Slice Ingredients ¼ cup Raw Earth 1 tsp vanilla essence 1 cup self-raising flour Zest of 1 small lime 2 tbs almond meal ½ tsp baking powder ½ cup desiccated coconut 3 eggs ½ cup vegetable oil Method Preheat oven to 180ºC. Lightly grease a brownie tin and line with baking paper. In a bowl, combine almond meal, Raw Earth, flour, baking powder and coconut. In a separate bowl, add eggs, lime juice and zest. Add dry ingredients to wet and mix well. Pour over base and bake for a further 20 minutes until firm to the touch. Allow to cool in the tin before cutting into squares. Serves 6   -   Prep: 10 Minutes   -   Cook: 15-20 Minutes